Chicken Schnitzel & Garlicky Roast Pumpkin
with Apple-Carrot Salad & Herby Mayo
Tonight's panko-crumbed schnitties are perfect with pumpkin; roasting brings out the root vegetable's natural sweetness, a lovely contrast to our rich and savoury garlic and herb seasoning. Serve with an apple-adorned salad for extra texture, and our must-try dill and parsley mayo for dipping.
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
1
butternut pumpkin
1 sachet
garlic & herb seasoning
2 clove
garlic
1
apple
1
carrot
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut butternut pumpkin into thin wedges. Place pumpkin on a lined oven tray. Drizzle with olive oil, season with pepper and sprinkle with garlic & herb seasoning. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, finely chop garlic. • Thinly slice apple into wedges. • Grate carrot.
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm thick. • In a shallow bowl, combine garlic, 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 chicken into flour mixture to coat, then into the egg and finally into breadcrumbs. Transfer to a plate.
• In a large frying pan, add enough olive oil to cover the base and heat over a 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 doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. • Season, then add apple, carrot and mixed salad leaves. Toss to combine.
• Slice chicken schnitzel. • Divide schnitzel, garlicky roast pumpkin and apple-carrot salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!