Herby Chicken Schnitzel & Double-Bacon Parsley 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.
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. )
2 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
light cooking cream
(Contains Milk;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
20 g
butter
1
egg
(Contains Egg;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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, 6-8 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.
• 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!