Quick Parsley & Parmesan Chicken Schnitzels

Name: Quick Parsley & Parmesan Chicken Schnitzels with Apple Slaw & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 bag parsley; 1 apple; 1 tbs plain flour; 1 egg; ¾ packet panko breadcrumbs; 1 packet chicken breast; 1 tsp white wine vinegar; 1 tsp brown sugar; 1 bag slaw mix; 1 packet smokey aioli; 1 sachet Aussie spice blend; 1 packet grated Parmesan cheese; 1 packet Dijon mustard

with Apple Slaw & Smokey Aioli

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Laced with parsley and Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed chicken number. Team with a slightly sweet and tangy slaw.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Kid Friendly

Allergens:

Gluten

•Wheat

•Egg

•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

1 bag

parsley

apple

¾ packet

panko breadcrumbs

1 packet

chicken breast

1 bag

slaw mix

1 packet

smokey aioli

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

1 packet

Dijon mustard

Not included in your delivery

olive oil

1 tbs

plain flour

egg

1 tsp

white wine vinegar

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2478 kJ

Fat28.7 g

of which saturates6.6 g

Carbohydrate33.7 g

of which sugars14.6 g

Dietary Fibre7.2 g

Protein47.2 g

Sodium1068 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Roughly chop parsley. Slice apple 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, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients), grated Parmesan cheese and parsley.

• Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate. • 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.

Little cooks: Help crumb the chicken! Use one hand for wet ingredients and the other for dry so you don't get sticky fingers. Make sure to wash your hands well afterwards.

• 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 apple and slaw mix. Toss to coat.

TIP: Use less Dijon mustard if you're not a fan!

Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the slaw.