Peanut Crumbed Chicken Schnitzel
with Pea Pod Slaw & Soy-Aioli Dressing- Gluten
- Wheat
- Eggs
- Peanuts
- Sesame
- Soy
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Enjoy this carb-smart and guilt-free chicken schnitty which has been laced with crushed peanuts to take it to the next level. We also wouldn't be HelloFresh if we didn't make a bountiful slaw to pair it with, so quickly plate it up and try not to eat it all before it reaches the dinner table. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 bag
Pea Pods
1
carrot
1 sachet
Southeast Asian Spice Blend
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Soy, Gluten, Milk, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
chicken breast
1 bag
shredded cabbage mix
1 packet
japanese-style dressing
(Contains: Sesame, Soy;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains: Eggs;)
1 tsp
soy sauce (for the dressing)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Trim and thinly slice pea pods lengthways. • Grate carrot. • Combine garlic aioli and soy sauce in a small bowl. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour, salt and Southeast Asian spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and crushed peanuts. • Dip chicken into spice blend mixture, followed by the egg, and finally in the panko breadcrumb mixture. Set aside on a plate. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• While chicken is cooking, in a large bowl, combine shredded cabbage mix, pea pods, carrot, Japanese style dressing and a drizzle of olive oil. Season to taste.
• Slice chicken schnitzels. • Divide peanut crumbed schnitzels and pea pods slaw between plates. • Serve with soy aioli mixture. Enjoy!
