Chicken Schnitzel & Mustard Mayo
with Pear, Parmesan & Mint Salad
We've teamed a golden, fail-safe schnitty with a salad you'll actually want to devour. Serve with a creamy mustard mayo for dipping and you have yourself a super satisfying dinner.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
cucumber
½
pear
1 bag
mint
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
mixed salad leaves
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains: Eggs;)
1 tsp
honey
1 drizzle
vinegar (white wine or red wine)
Cooking Steps
• Thinly slice cucumber into half-moons. • Thinly slice pear (see ingredients) into wedges. • Pick and thinly slice mint leaves.
Little cooks: Help pick the mint leaves!
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, 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 large bowl, combine the honey and a drizzle of vinegar and olive oil. Season, then add mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint. Toss to coat.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide chicken schnitzel and pear, Parmesan and mint salad between plates. • Serve with mustard mayo. Enjoy!
