Italian Chicken Cotoletta & Tomato Salad
with Dill-Parsley Mayo & Flaked Almonds
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
tomato
1
pear
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 bag
spinach & rocket mix
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Slice tomato into wedges. Thinly slice pear. 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, 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 shaved Parmesan cheese (reserve some for garnish!). • 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 a drizzle of balsamic vinegar and olive oil. • Top with spinach & rocket mix, tomato and pear. Season and toss to combine.
• Divide pear-tomato salad and Italian chicken cottoletta between plates. • Sprinkle over reserved Parmesan cheese. Top with flaked almonds. • Serve with dill & parsley mayonnaise. Enjoy!