HelloHero: Chicken Schnitzel & Mustard Gravy
with Dill-Parsley Potatoes & Celery Salad
Nothing says a pub night like a good ol' chicken schnitzel and potato combo. Make this classic dish in the comfort of your home and watch as the aromas of the creamy mustard gravy that douses the schnittys and the mayo-coated potatoes fill the air ... and your stomachs!
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 packet
Chat Potatoes
1 packet
celery
1 sachet
lemon pepper seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 sachet
Gravy Granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
wholegrain mustard
1 packet
Dill & Parsley Mayonnaise
(Contains Egg;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
½ cup
boiling water
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Spread potatoes over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Meanwhile, finely chop celery.
• Pound each chicken breast with a rolling pin, until they are about 1cm thick. • In a shallow bowl, combine lemon pepper seasoning, the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside. • Heat a large frying pan over high heat with enough olive oil to coat the base. • Cook chicken schnitzel, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. • Stir through wholegrain mustard until combined. Season to taste with salt and pepper. • Add dill & parsley mayonnaise to the tray with roasted potatoes and toss to combine. Season to taste.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Season. Add celery and mixed salad leaves and toss to combine. • Slice chicken schnitzels. Divide chicken, dill-parsley potatoes and celery salad between plates. Serve with mustard gravy. Enjoy!