Parmesan Chicken Schnitzels
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Parmesan Chicken Schnitzels

Parmesan Chicken Schnitzels

with Pear Slaw & Smokey Aioli

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.

Tags:
Under 650kcal
Under 40g carbs
Quick
Kid Friendly
Allergens:
Gluten
Egg
Wheat
Milk

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

pear

1 sachet

Aussie spice blend

¾ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

chicken breast

1 packet

Dijon mustard

1 bag

slaw mix

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

1 tsp

white wine vinegar

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2487 kJ
Fat28.4 g
of which saturates6.5 g
Carbohydrate34.3 g
of which sugars14 g
Protein46.9 g
Sodium1065 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Large Non-Stick Pan

Instructions

1
1

• 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.

2
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
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!

4
4

• Slice chicken schnitzels. • Divide Parmesan chicken schnitzels between plates. • Serve with pear slaw and mayonnaise. Enjoy!