Parmesan Plant-Based Crumbed Chick'n Schnitzels & Dijon Apple Slaw
with Smokey Aioli
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Gluten
- 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 apple against the sharp Parmesan and crunchy coated plant-based chicken is just lovely!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Dijon Mustard
1 packet
Parmesan Cheese
(Contains: Milk)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1
Red Apple
1 sachet
Aussie Spice Blend
1 packet
Slaw Mix
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
1 tbs
cornflour
1 piece
egg
(Contains: Eggs)
1 tbs
white wine vinegar
1 tsp
brown sugar
Utensils
Cooking Steps
- Thinly slice apple.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate and sprinkle over Aussie spice blend, turning to coat.
- In a large bowl, combine Dijon mustard, the white wine vinegar, brown sugar and a drizzle of olive oil. Season to taste with salt and pepper.
- Add apple, baby spinach leaves 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!
- Slice plant-based crumbed chicken.
- Divide Parmesan plant-based crumbed chicken between plates.
- Serve with Dijon apple slaw and smokey aioli. Enjoy!
