Crumbed Chicken & Double Creamy Bacon Sauce
with Sweet Potato Mash & Pear Salad
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
mixed salad leaves
1
chicken breast
1
garlic & herb seasoning
1
panko breadcrumbs
(Contains Gluten, Wheat;)
2
diced bacon
(May be present: Soy, Milk. )
1
light cooking cream
(Contains Milk;)
1
pear
1
parsley
Not included in your delivery
olive oil
butter
eggs
(Contains Egg;)
Nutritional Values
Cooking Steps
• Boil kettle. Peel sweet potato and cut into bitesized chunks. • Fill a medium saucepan with salted boiling water 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 the chicken breast 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 the 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. Fry crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Wipe out the 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 the 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your diced bacon, cook for an extra 2-3 minutes.
• In a large bowl, combine mixed salad leaves, pear, a drizzle of the vinegar and olive oil. Season. • Slice the chicken. • Divide the crumbed chicken, sweet potato mash and pear salad between plates. • Drizzle over creamy bacon sauce to serve. Enjoy!
Little cooks: Take the lead by tossing the salad!