HelloHero: Chicken Cotoletta & Garden Salad
with Dill-Parsley Mayo & Flaked Almonds
XIn 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.X
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
Garlic & Herb Seasoning
1
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1
Chicken Breast
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
Dill & Parsley Mayonnaise
(Contains Egg;)
1
Parmesan Cheese
(Contains Milk;)
1
Spinach & Rocket Mix
1
Snacking Tomatoes
1
Red Apple
Not included in your delivery
olive oil
1
plain flour
(Contains Gluten, Wheat;)
1
salt
1
egg
(Contains Egg;)
1
balsamic vinegar
Nutritional Values
Cooking Steps
• Halve snacking tomatoes. Thinly slice apple into wedges. • In a shallow bowl, combine the plain flour, 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!). • Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, followed by egg and finally in panko breadcrumbs. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Halve snacking tomatoes. Thinly slice apple into wedges. • 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 the plain flour, 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!). Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and apple. Season and toss to combine.
• Divide tomato-apple salad and Italian pork cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top salad with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide tomato-apple salad and Italian chicken cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top salad with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!