Our Plans
Quick Parmesan Chicken Schnitzel & Garlic Aioli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Parmesan Chicken Schnitzel & Garlic Aioli

Quick Parmesan Chicken Schnitzel & Garlic Aioli

with Cherry Tomato Garden Salad

Laced with Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed chicken number. Team it with a crisp and peppery salad for ultimate flavour.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Under 30g carbs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes


Serving amount

1 sachet

Aussie spice blend

¾ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

chicken breast

1 punnet

snacking tomatoes

1 packet

Dijon mustard

1 bag

Spinach Rocket & Fennel Mix

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)



(Contains Egg;)

1 tsp

white wine vinegar


Nutritional Values

Energy (kJ)2140 kJ
Fat23.6 g
of which saturates5.8 g
Carbohydrate26.2 g
of which sugars4.5 g
Dietary Fibre4.8 g
Protein46.9 g
Sodium1054 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan



• In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and Parmesan cheese. • Place chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until an even thickness. Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate.


• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.


• Halve snacking tomatoes. • In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add tomatoes and spinach, rocket & fennel mix. Toss to coat.

TIP: Use less Dijon mustard if you're not a fan!


• Divide Parmesan chicken schnitzels between plates. • Serve with garden salad and smokey aioli. Enjoy!