Southern Chicken Schnitzel & Sweet Potato
with Creamy Rainbow Slaw
Golden chicken schnitzels get a tasty twist from our sweet mustard spice blend, inspired by the flavours of the American South. Add sweet potato wedges and a crisp and creamy slaw for an easy crowd-pleasing dinner.
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
4 unit
sweet potato
1 bunch
spring onions
1 unit
lemon
1 packet
chicken breast
1 bag
slaw mix
2 packet
garlic aioli
(Contains Egg;)
2 sachet
sweet mustard spice mix
(May be present: Gluten, Sulphites. )
2 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
½ tsp
salt
2 unit
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the sweet potato (unpeeled) into 1cm wedges. Divide the wedges between two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
TIP: Switch the trays halfway to ensure even cooking.
While the sweet potato is roasting, thinly slice the spring onion. In a large bowl, combine the slaw mix, spring onion, Dijon mustard (see ingredients list) and 1/2 the garlic aioli and toss to coat. Season with a pinch of salt and pepper, mix well and set aside.
Place the chicken breast between two sheets of baking paper and pound with a meat mallet or rolling pin until 1cm thick.
In a shallow bowl, combine the sweet mustard spice blend, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, add the panko breadcrumbs. Coat each chicken breast in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/3 of the crumbed chicken and cook until golden on the outside and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.
TIP: Chicken is cooked through when it's no longer pink inside.
Divide the Southern chicken schnitzels, sweet potato wedges and creamy rainbow slaw between plates. Serve with lemon wedges and the remaining garlic aioli.