Peanut Crumbed Chicken Schnitzel & Creamy Slaw
with Makrut Lime-Oyster Sauce
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.
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 leaves
makrut lime leaves
½
pear
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
chicken breast
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
2 tbs
plain flour
(Contains Gluten;)
1
eggs
(Contains Egg;)
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Remove centre veins from makrut lime leaves, then very finely chop. • Thinly slice pear into wedges. • In a small bowl combine makrut leaves, oyster sauce, the brown sugar and the water. • In a small bowl, combine mayonnaise and soy sauce.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and crushed peanuts. • 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. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. 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.
• Meanwhile, in a medium bowl, combine pear, slaw mix, baby spinach leaves, soy mayonnaise mixture and a drizzle of olive oil. • Toss to combine and season.
• Wipe out frying pan and return to medium-low heat. • Cook makrut-lime sauce mixture, stirring, until bubbling, 1 minute.
• Slice chicken. • Divide peanut-crumbed chicken and soy-mayo slaw between plates. • Spoon makrut lime-oyster sauce over chicken to serve. Enjoy!