Paprika Chicken Schnitzel & DIY Romesco Sauce
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Turn up the heat by blitzing up a homemade romesco sauce. When roasted capsicum meets, garlic, almonds and chilli in the food processor, the Spanish sauce created is equally rich and delicious!
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
capsicum
2 clove
garlic
2
sweet potato
1 packet
celery
1 packet
chicken breast
1 sachet
paprika spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
pinch
chilli flakes
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tbs
white wine vinegar
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, place capsicum and garlic cloves (no need to peel!). • Drizzle with olive oil, then bake until slightly charred and tender, 20-25 minutes. • Remove from the oven, cover with foil and set aside to rest for 5 minutes.
• Meanwhile, cut sweet potato into bite-sized chunks. • Finely chop celery. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While the veggies are roasting, 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 paprika spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, followed by the egg, then finally into breadcrumbs. Set aside on a plate.
• While the capsicum is resting, 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, 2-4 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Carefully peel capsicum and garlic, removing any stems and seeds. • Transfer capsicum and garlic to a food processor, then add roasted almonds, the white wine vinegar, salt, a pinch of chilli flakes (if using) and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Blitz until desired consistency.
TIP: If you don't have a food processor, finely chop ingredients to form a chunky, rustic sauce!
• In a large bowl, combine celery, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide roast sweet potatoes, celery salad and paprika chicken schnitzel between plates. • Serve with DIY romesco sauce. Enjoy!