Herby Chicken Schnitzel & Parsley Bacon Sauce
with Sweet Potato Mash & Pear Salad
Crispy crumbed chicken deserves a sauce that is just as good as it is. This creamy bacon and parsley number is the perfect accompaniment and will taste extra lovely when it trickles into the sweet potato mash as well.
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
2
sweet potato
1
pear
1 bag
parsley
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1
eggs
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil kettle. Peel sweet potato and cut into bite-sized chunks. • Fill a medium saucepan with boiling water, add a pinch of salt and cook sweet potato until easily pierced with a knife, 10-15 minutes. • Drain and return to the pan. Add the butter to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, thinly slice pear. • Finely chop parsley.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine garlic & herb seasoning and a generous pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into the garlic & herb mixture, followed by the egg, and finally in the breadcrumbs. Set aside on a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands well afterwards.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Reduce heat to low, add a dash of water and scrape up any bits stuck to the bottom of the pan. • Add light cooking cream and parsley. Cook, stirring, until the sauce has thickened, 1-2 minutes. Season to taste.
• In a large bowl, combine mixed salad leaves, pear, a drizzle of vinegar and olive oil. Season. • Slice the chicken. • Divide the herby chicken schnitzel, sweet potato mash and pear salad between plates. • Drizzle over parsley bacon sauce to serve. Enjoy!
Little cooks: Take the lead by tossing the salad!