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.
2
potato
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
chicken tenderloins
1
apple
1 bag
deluxe salad mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
haloumi
(Contains Milk;)
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains Egg;)
drizzle
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut 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. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.
TIP: If your tray is getting crowded, divide the potato between two trays!
• While potato is roasting, in a shallow bowl, whisk the plain flour, the salt, a good pinch of pepper and the egg, until combined. • In a second shallow bowl, combine panko breadcrumbs and shaved Parmesan cheese.
• Dip chicken tenderloins into the egg mixture and then into the panko Parmesan mixture. • Transfer to a plate and repeat with the remaining chicken.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• In a large frying pan, add enough olive oil to coat the base and heat over medium-high heat. • When oil is hot, cook crumbed chicken in batches, until cooked through (when no longer pink inside) and golden, 3-4 minutes each side. Transfer to a paper towel-lined plate. • Drain haloumi and pat dry. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
TIP: Add extra oil between batches to prevent the crumbed chicken from sticking to the pan!
• While chicken is cooking, thinly slice red appleinto wedges. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add apple and deluxe slaw mix. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide the Parmesan-crumbed chicken tenders, haloumi roast potato chunks and salad between plates. • Serve with smokey aioli. Enjoy!