Chicken Schnitty Dippers & Crispy Wedges
with BBQ Mayo & Garden Salad
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! We've given the classic chicken schnitty a makeover by transforming them into crispy morsels, perfect for dipping into our creamy BBQ mayo. Serve it up with a fresh garden salad and potato wedges for extra dipping.
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
Tomato
1
Carrot
1 sachet
savoury seasoning
1 packet
Chicken Thigh
1 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
packet
mixed salad leaves
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and tomato into wedges. Grate carrot. • Place potatoes on a lined oven tray. Sprinkle over savoury seasoning and drizzle with olive oil. Toss to coat and spread out evenly. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Take the lead and sprinkle over the savoury seasoning!
• Place chicken thigh 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 garlic & herb seasoning, plain flour and 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 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 to avoid sticky fingers! Make sure to wash your hands well afterwards.
• When wedges have 5 minutes remaining, 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, 3-5 minutes each side. Transfer to a paper towel-lined plate. Season with a pinch of chicken salt.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, in a large bowl, combine mixed salad leaves and tomato, a drizzle of vinegar and olive oil. Season. • Divide crumbed chicken bites, wedges and garden salad between plates. • Serve with BBQ mayo. Enjoy!