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Parmesan-Crumbed Chicken

Parmesan-Crumbed Chicken

with Sweet Potato Fries

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4 / 4 Ratingout of 3 ratings
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How can you improve on a classic chicken schnitzel? We asked ourselves that very question and found the answer – add cheesy flavour right into the golden crumb coating! With colourful sides of sweet potato and sauteed greens, this chicken ended up even better than we imagined!

Allergens:GlutenEggMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 bag

green beans

1 unit

zucchini

1 clove

garlic

½ unit

lemon

1 packet

chicken breast

1 sachet

garlic & herb seasoning

½ packet

panko breadcrumbs

(ContainsGluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

garlic aioli

(ContainsEgg, MilkMay be presentTree Nuts)

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

1 unit

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3160 kJ
Fat31.4 g
of which saturates8 g
Carbohydrate55.2 g
of which sugars18 g
Protein57.1 g
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
BAKE THE SWEET POTATO FRIES
BAKE THE SWEET POTATO FRIES
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top oven rack until tender, 30-35 minutes.

GET PREPPED
GET PREPPED
2

While the fries are baking, trim the green beans. Thinly slice the zucchini into rounds. Finely chop the garlic (or use a garlic press). Cut the lemon (see ingredients list) into wedges. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.

CRUMB THE CHICKEN
CRUMB THE CHICKEN
3

In a shallow bowl, combine the plain flour, garlic & herb seasoning, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients list) and grated Parmesan cheese. Dip the chicken breast into the flour mixture, followed by the egg and finally in the breadcrumb mixture. Set aside on a plate.

COOK THE VEGGIES
COOK THE VEGGIES
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the green beans and zucchini and cook, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper and squeeze in lemon juice to taste. Transfer to a plate and cover to keep warm.

FRY THE CHICKEN
FRY THE CHICKEN
5

Return the pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken and fry until golden on the outside and cooked through, 2-4 minutes each side. TIP: Add extra oil if needed so the schnitzel does not stick to the pan. Transfer to a plate lined with paper towel and season with salt and pepper.

serve
serve
6

Thickly slice the chicken. Divide the Parmesan-crumbed chicken, sweet potato fries and veggies between plates. Serve with the garlic aioli and any remaining lemon wedges.