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Chicken Schnitzel and Wedges
Chicken Schnitzel and Wedges

Chicken Schnitzel and Wedges

with Balsamic Dressed Salad and Burger Sauce

This Chicken Schnitzel and Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Egg(s) not included
High Protein
Allergens:
Gluten
Schwefeldioxide und Sulfite
Egg
Senf

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

British Chicken Breasts

50

Panko Breadcrumbs

(Contains: Gluten)

1

Mixed Herbs

125

Baby Plum Tomatoes

50

Baby Leaf Mix

12

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

30

Burger Sauce

(Contains: Egg, Senf)

Not included in your delivery

1

Egg

¼

Salt

Nutritional information

Energy (kcal)569 kcal
Energy (kJ)2382 kJ
Fat13.2 g
of which saturates2.4 g
Carbohydrate65.3 g
of which sugars8 g
Protein51.6 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Baking Paper
Cling Film
Medium Saucepan
Whisk
Pan
Paper Towel

Instructions

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Bash the Chicken
2

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Breading Time
3

Put the panko breadcrumbs into another large bowl and add the mixed herbs, pepper and salt (see pantry for amount). Mix together.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Fry your Schnitzel
4

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan (cook in batches if necessary).

Reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Have a Rest
5

Once cooked, transfer yourchicken schnitzel onto a plate lined with kitchen paper. Lightly season with salt and pepper, then allow to rest for 1-2 mins.

Meanwhile, halve the baby plum tomatoes.

Finish and Serve
6

When ready, share the schnitzels and wedges between your plates.

Serve the baby leaf salad alongside, topped with the tomatoes and finished with a drizzle of balsamic glaze.

Finish with a dollop of burger sauce on the side for dipping.

Enjoy!

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