Chicken Schnitzel and Wedges

Name: Chicken Schnitzel and Wedges with Balsamic Dressed Salad and Burger Sauce
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 2 British Chicken Breasts; 50 Panko Breadcrumbs; 1 Mixed Herbs; 125 Baby Plum Tomatoes; 50 Baby Leaf Mix; 12 Balsamic Glaze; 30 Burger Sauce; 1 Egg; ¼ Salt

with Balsamic Dressed Salad and Burger Sauce

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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:

Cereals containing gluten

•Sulphites

•Egg

•Mustard

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

British Chicken Breasts

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Mixed Herbs

125

Baby Plum Tomatoes

Baby Leaf Mix

Balsamic Glaze

(Contains: Sulphites)

Burger Sauce

(Contains: Egg, Mustard)

Not included in your delivery

Egg

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

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.

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.

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.

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.

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.