Parmesan Chicken Schnitzels
with Pear Slaw & Smokey Aioli- Gluten
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Milk
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the pear against sharp Parmesan and crunchy coated chicken is just lovely! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
pear
1 sachet
Aussie spice blend
¾ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
chicken breast
1 packet
Dijon mustard
1 bag
slaw mix
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
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 breast 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!
• Slice chicken schnitzels. • Divide Parmesan chicken schnitzels between plates. • Serve with pear slaw and mayonnaise. Enjoy!
