Quick Chicken Schnitzel & Mustard Mayo

Name: Quick Chicken Schnitzel & Mustard Mayo with Cherry Tomato & Almond Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 punnet Snacking Tomatoes; 1 packet chicken breast; 2 tbs plain flour; 1 egg; 1 tsp salt; 1 packet panko breadcrumbs; 1 drizzle white wine vinegar; ½ tsp honey; 1 bag deluxe salad mix; 1 packet slivered almonds; 1 packet Mustard Mayo

with Cherry Tomato & Almond Salad

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It’s schnitty night, tonight! Coat juicy chicken breast in our classic panko mix for a crispy golden result, then team it with the best mustard mayo to amp up the flavour. No need to head to the pub for a meal like this!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Kid Friendly

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Eggs

•Almond

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

Snacking Tomatoes

1 packet

chicken breast

1 packet

panko breadcrumbs

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

1 bag

deluxe salad mix

1 packet

slivered almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Eggs;)

1 tsp

salt

1 drizzle

white wine vinegar

½ tsp

honey

Nutritional Values

Energy (kJ)2551 kJ

Fat30.9 g

of which saturates4.2 g

Carbohydrate34.6 g

of which sugars6.5 g

Dietary Fibre10.2 g

Protein46.8 g

Sodium1409 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Halve cherry tomatoes. Set aside. • 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, whisk the plain flour, egg, the salt and a pinch of pepper. • In a second shallow bowl, add panko breadcrumbs. • Dip chicken into egg mixture to coat, and then into panko breadcrumbs. Transfer to 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 schnitzel, in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes. Transfer to a paper towel-lined plate. • While the schnitzel is cooking, combine the honey with a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add cherry tomatoes and deluxe salad mix. Toss to combine.

TIP: If needed, add extra oil between batches to stop the schnitzel from sticking to the pan!

Little cooks: Help combine the dressing and toss the salad!