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 and under 40g carbohydrates 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
cucumber
½
pear
1 bag
mint
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 tsp
honey
1 drizzle
vinegar (white wine or red wine)
Nutritional Values
Cooking Steps
• Thinly slice cucumber into half-moons. • Thinly slice pear (see ingredients) into wedges. • Pick and thinly slice mint leaves.
Little cooks: Help pick the 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, combine the 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 schnitzel! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with 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. • Meanwhile, in a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season, then add mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint. Toss to coat.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide chicken schnitzel and pear, Parmesan and mint salad between plates. • Serve with mustard mayo. Enjoy!