Herbed Crumbed Chicken with Zucchini & Olive Salad
There is nothing more satisfying than making your way through a chicken schnitzel pub meal. Do you give in to the temptation and order it every time or can you resist the cravings of the crunchy crust and juicy chicken fillet? Tonight, you can drop your guard and relish every mouthful, as this pan-fried crumbed chicken is a thousand times healthier than its deep fried cousin. Served with an inspired green salad, you’ll pick this over the pub kitchen any night!
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
½
lemon
1
zucchini
½
fennel
1 bunch
parsley
2 fillet
chicken breast
½ cup
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
¼ cup
Pitted Green Olives
½ block
pecorino cheese
(Contains Milk;)
Not included in your delivery
1.5 tbs
olive oil
2 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
2 tbs
vegetable oil
Nutritional Values
Utensils
Instructions
To prepare the ingredients, zest and juice the lemon. Peel the zucchini into ribbons. Finely shave the fennel, and finely chop the parsley. Grate the pecorino cheese and lightly whisk the egg.
In a small bowl or jug, whisk the lemon juice, olive oil and some salt and pepper. Set aside.
In a large bowl, combine the zucchini, fennel, pitted green olives, pecorino cheese and half of the parsley. Drizzle with the dressing and toss to coat well. Set aside.
Lay the chicken breast fillets in between two pieces of cling wrap. Using a meat mallet or rolling pin, pound the chicken breasts until they are 5 mm thick. Season well with salt and pepper.
Place the plain flour in a shallow bowl, the egg in a second bowl and the fine breadcrumbs, lemon zest and remaining parsley in a third bowl. Dip each chicken breast in the flour, followed by the egg and then finally coat in the breadcrumb mixture. Place on a plate until they’re ready to fry.
Heat the vegetable oil in a large frying pan over a medium-high heat. Add the schnitzels and cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain.
To serve, divide the salad and chicken schnitzels between plates.