Aussie Chicken Schnitzel
with Sweet Potato Wedges & Rainbow Slaw
Golden chicken schnitzels get a tasty twist from our sensational Aussie spice blend, which gives that irresistible roast chicken flavour in an instant. Add sweet potato wedges and a crisp and creamy slaw for an easy crowd-pleasing dinner.
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.
Ingredients
2
sweet potato
1 bunch
spring onion
1 packet
chicken breast
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
Dijon mustard
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
2 tsp
plain flour
(Contains Gluten, Wheat;)
½ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until lightly browned, 25-30 minutes.
While the sweet potato is roasting, thinly slice the spring onion. Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm.
In a large bowl, combine the slaw mix, spring onion, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Season to taste. Set aside.
In a shallow bowl, combine the Aussie spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Coat each chicken breast in the flour mixture, then in the egg and finally in the panko breadcrumbs. Set aside on a plate.
In a large frying pan over a medium-high heat, add enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil between batches to ensure the schnitzel doesn't stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
Divide the chicken schnitzels, sweet potato wedges and creamy rainbow slaw between plates. Serve with the remaining garlic aioli.