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Parmesan-Crumbed Chicken Tenders

Parmesan-Crumbed Chicken Tenders

with Roast Potato Chunks & Smokey Aioli

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We've upped the ante on classic crumbed chicken by combining sharp Parmesan with panko breadcrumbs for plenty of flavour and crunch. Complete with a crisp, colourful slaw, plus smokey aioli for dipping, what's not to love?

Tags:Kid Friendly
Allergens:GlutenEggMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken tenderloins

1

cucumber

1 bag

deluxe salad mix

1 packet

smokey aioli

(ContainsEggMay be present Milk)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

1 tsp

salt

1

egg

(ContainsEgg)

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3191 kJ
Fat33.6 g
of which saturates6.8 g
Carbohydrate56.2 g
of which sugars7.7 g
Protein56 g
Sodium1388 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your tray is getting crowded, divide the potato between trays.

2

While the potato is roasting, whisk the plain flour, the salt, a good pinch of pepper and the egg until combined. In a second shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.

3

Dip a handful of the chicken tenderloins into the egg mixture and then into the Parmesan breadcrumbs. Transfer to a plate and repeat with the remaining chicken.

4

In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. When the oil is hot, cook the crumbed chicken in batches until cooked through and golden, 2-3 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil between batches to prevent the crumbed chicken from sticking to the pan!

TIP: Chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, thinly slice the cucumber. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the cucumber and deluxe salad mix. Toss to coat.

6

Divide the Parmesan-crumbed chicken tenders, roast potato chunks and salad between plates. Serve with the smokey aioli.