Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4192 / 1005
Fats (g)
69
of which saturated (g)
20.8
Carbohydrates (g)
38
of which sugars (g)
15.5
Fibers (g)
11.5
Proteins (g)
65.6
Salt (g)
1.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Wrap the chicken breasts in cling film. Using a rolling pin, bash the chickenbreasts until they resemble 1 cm thick steaks. Chop the almond flakes finely. Add the almondflour to a large bowl with a pinch of salt and pepper. Combine the chopped almondflakes and the grated Parmesan in a second bowl. Crack the eggs into a third bowl and whisk.
2 Coat chicken
Pat the chicken breasts dry. First, turn them in the seasoned almondflour, then in the eggs and finally in the almond and Parmesan mixture. Refrigerate.
3 Shred cabbage
Slice or shred the red cabbage as finely as possible. Knead the cabbage with clean hands, in a bowl, for 1-2 min. This will soften it.
4 Make slaw
Wash the red apple and slice it as finely as possible. Slice the slices into thin sticks. Mix the cabbage, apple and mayonnaise with 1 Tbsp of freshly squeezed lemon juice, salt and pepper. Reserve the rest of the lemon for garnish. Set aside.
5 Fry schnitzels
Heat a pan over a medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the crumbs start to brown too quickly, reduce the heat to low.
Tip!Don't move the schnitzels around too much while you're frying them. Wait until they're ready to be flipped!
6 Make garlic butter
Meanwhile, peel and mince the garlic. chop the parsley Heat a second pot or pan over a medium-low heat with the butter and chopped garlic. Once melted, add the chopped parsley and cook for 1-2 min. Make sure not to burn the butter or garlic! Serve the breaded chicken alongside the slaw. Drizzle the chicken with garlicbutter.