Aussie Chicken Schnitzel & Gravy
with Parmesan Crushed Potatoes & Carrot Salad
We'll save you a trip to the pub with this easy chicken schnitzel. The star in this one - besides the perfectly crumbed and golden chicken schnitzels, is the cheesy crushed potatoes. Who knew a little cheese could re-invent an entire dish?
This recipe is under 650kcal per serving.
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
potato
1 clove
garlic
1 sachet
chicken-style stock powder
1
carrot
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed salad leaves
1 packet
chicken breast
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
½ cup
boiling water
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain. Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Stir in chicken-style stock powder, then remove from heat. Add potato to pan, tossing to coat. Lightly crush with a fork. Stir in shaved parmesan cheese. Cover to keep warm.
• Meanwhile, grate carrot. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Just before serving, add carrot, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. • Toss to coat and season.
• Slice chicken schnitzels. • Divide parmesan crushed potatoes, Aussie chicken schnitzels and carrot salad between plates. • Spoon over gravy to serve. Enjoy!