Mustard Seed Chicken Schnitzel & Mumbai Roast Veggie Toss
with Garlic Yoghurt
Chicken schnitzel is beloved by all, but we’re putting a twist on it that we think everyone will love. A crispy crumb is a must for any schnitzel but with a sprinkling of mustard seeds the flavour will burst in your mouth. Even the roasted veggies are getting something special, a rich spice blend roasted on top. Go ahead and take a bite!
This recipe is under 650kcal per serving.
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
carrot
2 clove
garlic
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 bag
baby spinach leaves
1
potato
1
beetroot
1 packet
chicken breast
1 sachet
Mumbai spice blend
1 packet
greek style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
honey
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. 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 and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and brown mustard seeds. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.
• Return pan to medium-high heat and add enough olive oil to cover the base. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if necessary.
• When the veggies are done, remove tray from oven and add baby spinach leaves, honey and a drizzle of vinegar. Season to taste and gently toss to combine.
• Slice chicken. • Divide Mumbai roast veggie toss between plates. • Top with mustard seed chicken schnitzel. Serve with garlic yoghurt. Enjoy!