Quick Parsley & Parmesan Chicken Schnitzels
with Apple Slaw & Smokey Aioli
Laced with parsley and Parmesan for the perfect balance of fresh and rich flavours, you'll be wanting to make every night "schnitty night" once you try this golden, crunchy crumbed chicken number. Team with a slightly sweet and tangy slaw.
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
parsley
1
apple
¾ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 bag
slaw mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
1 tsp
white wine vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Roughly chop parsley. Slice apple 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, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients), grated Parmesan cheese and parsley.
• Dip chicken into the flour mixture to coat, then into the egg, and finally in panko mixture. Transfer to a plate. • 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.
Little cooks: Help crumb the chicken! Use one hand for wet ingredients and the other for dry so you don't get sticky fingers. Make sure to wash your hands well afterwards.
• In a large bowl, combine Dijon mustard, the white wine vinegar, the brown sugar and a drizzle of olive oil. Season with salt and pepper. • Add apple and slaw mix. Toss to coat.
TIP: Use less Dijon mustard if you're not a fan!
Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the slaw.
• Divide parsley and Parmesan pork schnitzels between plates. • Serve with apple slaw and smokey aioli. Enjoy!