Peanut-Crumbed Chicken Schnitzel & Creamy Slaw
with Makrut Lime-Oyster Sauce
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
2 leaves
makrut lime leaves
1 tin
sweetcorn
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
⅔ 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
Deluxe Slaw Mix
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Remove centre veins from makrut lime leaves, then very finely chop. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Drain sweetcorn. • In a small bowl, combine makrut leaves, oyster sauce, the brown sugar and the water. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients) and crushed peanuts. • Dip chicken schnitzels into flour mixture to coat, then into egg, and finally in breadcrumbs. 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, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to medium-low heat. Cook oyster sauce mixture, stirring, until bubbling, 1 minute. • Meanwhile, in a small bowl combine mayonnaise and soy sauce. • In a large bowl, combine deluxe slaw mix, corn, soy mayonnaise and a drizzle of olive oil. Season.
• Slice chicken. • Divide peanut-crumbed chicken and soy-mayo slaw between plates. • Spoon makrut lime-oyster sauce over chicken to serve. Enjoy!