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Quick Crumbed Chicken & Mustard Mayo
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Quick Crumbed Chicken & Mustard Mayo

Quick Crumbed Chicken & Mustard Mayo

with Snacking Tomato & Almond Salad

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:
Kid Friendly
Under 650kcal
Under 40g carbs
Quick
Over 30g protein
Allergens:
Gluten
Egg
Wheat
Almond

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
DifficultyEasy

Ingredients

Serving amount

1 punnet

snacking tomatoes

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 bag

deluxe salad mix

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

1 tsp

salt

½ tsp

honey

1 tsp

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2303 kJ
Fat25.8 g
of which saturates3.9 g
Carbohydrate33.1 g
of which sugars5.7 g
Protein44.2 g
Sodium1411 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Halve snacking 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.

2
2

• In a shallow bowl, whisk the plain flour, the 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.

3
3

• 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, in a medium bowl, combine the honey, the vinegar and a drizzle of olive oil. Season, then add snacking tomatoes and deluxe salad mix. Toss to combine.

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

4
4

• Divide crumbed chicken and tomato salad between plates. • Sprinkle flaked almonds over salad. • Serve with mustard mayo. Enjoy!