Parmesan-Crumbed Chicken Tenders & Haloumi
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Parmesan-Crumbed Chicken Tenders & Haloumi

Parmesan-Crumbed Chicken Tenders & Haloumi

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?

Tags:
Kid Friendly
Allergens:
Gluten
•Wheat
•Egg
•Milk

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

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;)

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten, Wheat;)

1 tsp

salt

1

egg

(Contains Egg;)

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)4108 kJ
Fat48.9 g
of which saturates20.3 g
Carbohydrate60.7 g
of which sugars16.6 g
Protein71.7 g
Sodium2510 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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!

6
6

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