Chicken Schnitzel & Mustard Mayo
with Pear, Parmesan & Mint Salad
We've teamed a golden, fail-safe schnitty with a salad you'll actually want to devour. Serve with a creamy mustard mayo for dipping and you have yourself a super satisfying dinner.
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
1
tomato
½
pear
1 bag
mint
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tsp
salt
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
honey
1 tbs
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
• Roughly chop tomato. Thinly slice pear (see ingredients) into wedges. • Pick and thinly slice mint leaves.
• 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, whisk the salt, plain flour, a good pinch of pepper and egg until combined. In a second shallow bowl, place the panko breadcrumbs. • Dip chicken into egg mixture to coat, and then into breadcrumbs. Transfer to a plate.
• In a large frying pan, add enough olive oil to coat the base over a 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 plate lined with paper towel. • Meanwhile, combine the honey, vinegar and a drizzle of olive oil in a large bowl. Season, then add mixed salad leaves, tomato, pear, grated Parmesan cheese and mint. Toss to coat.
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.
• Divide chicken schnitzels and the pear, Parmesan and mint salad between plates. • Serve with mustard mayo.