Chicken Schnitzel & Pear Parmesan Salad
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Chicken Schnitzel & Pear Parmesan Salad

Chicken Schnitzel & Pear Parmesan Salad

with Garlic Aioli

All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetnessof the honey and pear against sharp Parmesan and crumbed chicken is just lovely!

Tags:
Low Calorie
Allergens:
Gluten
Wheat
Egg
Milk

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

cucumber

½ unit

pear

1 bunch

mint

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

1 tsp

salt

2 tbs

plain flour

(Contains Gluten, Wheat;)

1 unit

egg

(Contains Egg;)

1 tsp

honey

3 tsp

vinegar (white wine or red wine)

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Nutritional Values

per serving
Energy (kJ)2290 kJ
Calories0 kcal
Fat15.8 g
of which saturates6.6 g
Carbohydrate41.6 g
of which sugars8.3 g
Dietary Fibre0 g
Protein52.5 g
Cholesterol0 mg
Sodium1340 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

GET PREPPED
1

Slice the cucumber into half-moons. Thinly slice the pear (see ingredients list) into wedges. Pick and thinly slice the mint leaves (if using).

SET UP A CRUMBING STATION
2

In a shallow bowl, combine the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

CRUMB THE CHICKEN
3

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick, then cut in half. Dip the chicken into the seasoned flour, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

COOK THE chicken
4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining crumbed chicken. TIP: Add extra oil between batches if necessary.

MAKE THE SALAD
5

In a medium bowl, combine the honey, vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves, cucumber, pear, shaved Parmesan cheese and mint (if using) to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.

SERVE UP
6

Divide the chicken schnitzels and crunchy pear, mint and Parmesan salad between plates. Serve with the garlic aioli. Tip: For the low-calorie option, omit the garlic aioli.