Aussie-Spiced Chicken Schnitzel
with Sweet Potato Wedges & Herby Dijon Slaw
Golden chicken schnitties get a tasty twist from our Aussie spice blend, which gives that irresistible roast chicken flavour in an instant. Add hand cut sweet potato wedges and a parsley, Dijon and aioli-laced 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 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ bunch
spring onion
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Aussie spice blend
½ packet
Dijon mustard
Not included in your delivery
1
olive oil
½ tbs
plain flour
(Contains Gluten, Wheat;)
½ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place sweet potato wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, place chicken breast between two sheets of baking paper. • Pound chicken 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 pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip each chicken breast into flour mixture to coat, then into egg and finally in the breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't get sticky fingers.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, 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 between batches so the schnitzel doesn't stick to the pan!
• While the chicken is cooking, thinly slice spring onion. • In a large bowl, combine spring onion, slaw mix, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Toss to coat. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Divide Aussie-spiced chicken schnitzel, sweet potato wedges and herby Dijon slaw between plates. • Serve with remaining garlic aioli. Enjoy!
Little cooks: Add the finishing touch by drizzling over the remaining aioli!