Italian Chicken Cotoletta & Cherry Tomato Salad
with Dill-Parsley Mayo & Everything Garnish
In just 4 easy steps, whip up this chicken cotoletta just like Nonna would make! These herby schnitzels crisp up to golden perfection in the pan, which only leaves you with the task of putting together a bright salad to enjoy on the side!
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 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
chicken breast
1 bag
spinach & rocket mix
1 punnet
snacking tomatoes
1 packet
Balsamic Vinaigrette Dressing
½ packet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• In a shallow bowl, combine the plain flour, the salt, garlic & herb seasoning and a pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and Parmesan cheese (reserve some Parmesan for garnish!). • 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. Dip chicken into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • 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.
• In a large bowl, combine spinach & rocket mix, snacking tomatoes (slice if preferred) and balsamic vinaigrette dressing. Season and toss to combine.
• Divide cherry tomato salad and Italian chicken cottoletta between plates. • Top salad with remaining Parmesan and everything garnish (see ingredients). • Serve with dill & parsley mayonnaise. Enjoy!