Quick Parmesan Chicken Schnitzels
with Dijon Mustard Pear Slaw & Aioli
All the classic flavours in this German-inspired dish play off against each other in the most delightful way. The sweetness of the pear against the sharp Parmesan and crunchy coated chicken is just lovely!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the smokey aioli in this recipe with garlic aioli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
chicken breast
1 bag
slaw mix
1 bag
baby spinach leaves
1
pear
1 sachet
Aussie spice blend
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Slice pear into thin sticks. • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine Aussie spice blend, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and Parmesan cheese. • Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine Dijon mustard, the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add pear, baby spinach leaves and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
• Slice chicken schnitzels. • Divide Parmesan chicken schnitzels between plates. • Serve with pear slaw and garlic aioli. Enjoy!