Parmesan Chicken Schnitzels
with Pear Slaw & Smokey Aioli
- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the honey and apple against sharp Parmesan and crunchy coated chicken is just lovely! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
¾ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs)
1 packet
chicken breast
1 bag
slaw mix
1
pear
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains: Milk)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat)
1
egg
(Contains: Eggs)
1 tsp
white wine vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
• Slice pear into thin sticks. Place chicken between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and shaved Parmesan cheese. • Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine Dijon mustard, the white wine vinegar, the brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add pear and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan! Little cooks: Take the lead by tossing the slaw!
• Divide Parmesan chicken schnitzels between plates. • Serve with pear slaw and smokey aioli. Enjoy!
