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Parmesan Chicken Schnitzels

Parmesan Chicken Schnitzels

Parmesan Chicken Schnitzels

with Pear Slaw & Smokey Aioli

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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.

Tags:

Calorie Smart

•Under 40g carbs

•Kid Friendly

Allergens:

Gluten

•Wheat

•Eggs

•Milk

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

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

Nutritional Values

Energy (kJ)2494 kJ

Fat29 g

of which saturates6.7 g

Carbohydrate34.3 g

of which sugars14 g

Dietary Fibre6.5 g

Protein46.2 g

Sodium1069 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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!

4

• Divide Parmesan chicken schnitzels between plates. • Serve with pear slaw and smokey aioli. Enjoy!

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