Peanut Crumbed Chicken Schnitzel
with Pea Pod Slaw & Soy-Aioli Dressing
Enjoy this carb-smart and guilt-free chicken schnitty which has been laced with crushed peanuts to take it to the next level. We also wouldn't be HelloFresh if we didn't make a bountiful slaw to pair it with, so quickly plate it up and try not to eat it all before it reaches the dinner table.
This recipe is under 650kcal per serving and under 40g carbohydrates 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 bag
Pea Pods
1
carrot
1 sachet
Southeast Asian Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
chicken breast
1 bag
shredded cabbage mix
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 tsp
soy sauce (for the dressing)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Trim and thinly slice pea pods lengthways. • Grate carrot. • Combine garlic aioli and soy sauce in a small bowl. • 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, salt and Southeast Asian spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and crushed peanuts. • Dip chicken into spice blend mixture, followed by the egg, and finally in the panko breadcrumb mixture. Set aside on a plate. • 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, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• While chicken is cooking, in a large bowl, combine shredded cabbage mix, pea pods, carrot, Japanese style dressing and a drizzle of olive oil. Season to taste.
• Slice chicken schnitzels. • Divide peanut crumbed schnitzels and pea pods slaw between plates. • Serve with soy aioli mixture. Enjoy!