BBQ Chicken Schnitzel & Ranch Slaw
with Loaded Bacon Sweet Potato Wedges & Corn
We've jazzed up the classic chicken schnitty with all the moreish sides, and of course, all the mandatory sauces. Don't forget the parsley garnish for an extra pop of colour and a burst of fresh flavour.
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 cob
corn
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
slaw mix
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
burger sauce
(Contains Egg;)
1 bag
parsley
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
½ packet
BBQ sauce
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into wedges. Halve corn cobs. • Place wedges and corn on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Remove tray from oven, then sprinkle wedges with Parmesan cheese. Bake until cheese is golden, a further 5 minutes.
Little cooks: Take the lead by sprinkling the cheese over the wedges. Be careful, it's hot!
• While the wedges and corn are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a bowl.
• 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 the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in panko breadcrumbs. Set aside on a plate.
• Wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
• In a large bowl, combine slaw mix and ranch dressing. • In a small bowl, combine BBQ sauce (see ingredients) and mild chipotle sauce.
• Slice chicken schnitzel. • Divide schnitzel, sweet potato wedges, corn and ranch slaw between plates. • Load wedges up with bacon and burger sauce. Sprinkle with torn parsley. • Drizzle BBQ sauce over schnitzel to serve. Enjoy!
Little cooks: Take the lead by drizzling over the sauce and sprinkling the parsley!