Parmesan-Crumbed Chicken Tenders
with Roast Potato Chunks & Smokey Aioli
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?
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.
Ingredients
2
potato
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
chicken tenderloins
1
cucumber
1 bag
deluxe salad mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten;)
1 tsp
salt
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
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.
Divide the Parmesan-crumbed chicken tenders, roast potato chunks and salad between plates. Serve with the smokey aioli.
