Parmesan-Crumbed Chicken Tenders

Name: Parmesan-Crumbed Chicken Tenders with Roast Potato Chunks & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 2 tbs plain flour; 1 tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken tenderloins; 1 cucumber; 1 bag deluxe salad mix; 1 drizzle balsamic vinegar; 1 packet smokey aioli; 1 packet grated Parmesan cheese

with Roast Potato Chunks & Smokey Aioli

Up to 180$ + Free Treats / Extras for Life

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:

Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

chicken tenderloins

cucumber

1 bag

deluxe salad mix

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten, Wheat;)

1 tsp

salt

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

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.

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.

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.

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.

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.