Parmesan Chicken Strips
with Roast Sweet Potato, Pear-Rocket Salad & Smokey Aioli
We're upping the ante on classic crumbed chicken by combining Parmesan with panko breadcrumbs for plenty of flavour and crunch, then throwing in a tantalising smokey aioli for dipping.
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 unit
sweet potato
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
chicken tenderloins
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
½ unit
pear
1 unit
cucumber
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten;)
1 tsp
salt
1 unit
egg
(Contains Egg;)
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, combine the plain flour, salt and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Dip a handful of the chicken tenderloins into the seasoned flour, followed by the egg, and finally in the Parmesan-breadcrumbs. Transfer to a plate and repeat with the remaining chicken.
TIP: Minimise mess by keeping one hand as your 'dry' hand and one hand as your 'wet' hand.
In a large frying pan over a medium-high heat, heat enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the chicken and fry until cooked through and golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.
TIP: Add extra oil between batches if needed.
While the chicken is cooking, thinly slice the pear (see ingredients list). Thinly slice the cucumber into half-moons. In a medium bowl, combine the pear, cucumber, spinach & rocket mix, balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people).
Divide the roasted sweet potato, pear-rocket salad and Parmesan chicken strips between plates. Serve with the smokey aioli.
