Peanut-Crumbed Chicken Schnitzel & Creamy Slaw
with Makrut Lime-Oyster Sauce- Gluten
- Molluscs
- Wheat
- Eggs
- Peanuts
- Soy
- May contain traces of allergens
- Soy
- 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
2 leaves
makrut lime leaves
1 tin
sweetcorn
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
⅔ 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
Deluxe Slaw Mix
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Eggs;)
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Remove centre veins from makrut lime leaves, then very finely chop. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Drain sweetcorn. • In a small bowl, combine makrut leaves, oyster sauce, the brown sugar and the water. • 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 (see ingredients) and crushed peanuts. • Dip chicken schnitzels 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, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to medium-low heat. Cook oyster sauce mixture, stirring, until bubbling, 1 minute. • Meanwhile, in a small bowl combine mayonnaise and soy sauce. • In a large bowl, combine deluxe slaw mix, corn, soy mayonnaise and a drizzle of olive oil. Season.
• Slice chicken. • Divide peanut-crumbed chicken and soy-mayo slaw between plates. • Spoon makrut lime-oyster sauce over chicken to serve. Enjoy!
