Peppercorn Crumbed Chicken & Brown Rice

Name: Peppercorn Crumbed Chicken & Brown Rice with Charred Corn & Carrot Salad
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet brown rice; 1 clove garlic; 1 tin sweetcorn; 1 carrot; 1 sachet black peppercorns; 2 tbs plain flour; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; 1 bag mixed salad leaves; 1 drizzle vinegar (white wine or rice wine); 1 packet Japanese dressing

with Charred Corn & Carrot Salad

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Let's hear it for brown rice - tonight's grain star, that creates the perfect bed for juicy crumbed chicken. We've done things a little differently, by adding some black peppercorns to the pork for some extra kick, but also kept to our roots by adding a staple carrot salad to complete this all-rounder dish!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Eggs

•Sesame

•Soy

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

brown rice

1 clove

garlic

1 tin

sweetcorn

carrot

1 sachet

black peppercorns

1 packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

Japanese dressing

(Contains: Sesame, Soy;)

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Eggs;)

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2860 kJ

Fat17.8 g

of which saturates3.6 g

Carbohydrate79.4 g

of which sugars8.8 g

Protein47.4 g

Sodium552 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Half-fill a medium saucepan with water. Add brown rice (see ingredients) and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside in a bowl. • Meanwhile, finely chop garlic. • Drain sweetcorn. • Grate carrot. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.

• When the rice has 15 minutes remaining, 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 peppercorns. • Place chicken breast between two sheets of baking paper. Pound chicken with a rolling pin until they are an even thickness, about 1cm. • Dip chicken into flour mixture, followed by the egg, and finally in panko 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 (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Meanwhile, in a medium bowl, combine carrot, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.

• Return saucepan to medium heat with a drizzle of olive oil. • Cook corn, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Return rice to the saucepan and stir to combine. Remove from heat. • Stir in Japanese dressing. Season to taste.