Parmesan Chicken and Coleslaw

Name: Parmesan Chicken and Coleslaw with Sweet Potato Wedges
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 30 Grams of Grated Parmesan; 1 Piece of Lemon; 1 Piece of Organic Eggs; 60 Grams of Panko bread crumbs; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Tbsp of Vegetable oil; 600 Grams of Sweet potatoes; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Carrot; 300 Grams of White cabbage; 50 Grams of Mayonnaise; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh chives

with Sweet Potato Wedges

You can't beat crispy chicken!

878 Reviews

Cals 881 · Prot 56 · Carbs 97 · Fat 32

Low Carb

45 min

Parmesan Chicken and Coleslaw with Sweet Potato Wedges

You can't beat crispy chicken!

878 Reviews

Cals 881 · Prot 56 · Carbs 97 · Fat 32

Low Carb

Ingredients

Chicken

Chicken breast

300 Grams

Grated Parmesan 4*

30 Grams

Lemon

1 Piece

Organic Eggs 5*

1 Piece

Panko bread crumbs 10*11*12*

60 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Vegetable oil

2 Tbsp

Sweet potato wedges

Sweet potatoes

600 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Coleslaw

Carrot

1 Piece

White cabbage

300 Grams

Mayonnaise 5*9*13*

50 Grams

Dijon mustard 13*

6 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Fresh chives

15 Grams

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *12 Lupin, *9 Soya, *13 Mustard

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)	3685 / 881
Fats (g)	31.5
of which saturated (g)	5.7
Carbohydrates (g)	97
of which sugars (g)	22.7
Fibers (g)	17.6
Proteins (g)	56.1
Salt (g)	1.7

*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 Roast sweet potatoes

Preheat the oven to 220°C/200°C fan.
Slice the sweet potatoes (skins on) into wedges.
Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt.
Toss the wedges in the oil until they are fully coated.
Roast in the oven for 30 min or until golden and crisp.

2 Prep coating

Meanwhile, zest the lemon with a fine blade.
Wrap the chicken breasts in cling film.
Using a rolling pin, gently bash the chicken until halved in thickness.
Crack the eggs into a bowl and whisk.
Combine the bread crumbs, grated Parmesan, lemon zest, salt and pepper in a second bowl.

3 Coat chicken

Pat the chicken breasts dry and dip them in the egg, then coat them in the bread crumbs.
Refrigerate until step 5.

4 Make coleslaw

Peel and grate the carrots.
Slice or shred the white cabbage as finely as possible.
In a bowl, combine the carrot, cabbage, mayonnaise, mustard and 1 Tbsp of freshly squeezed lemon juice with a pinch of salt and pepper.

5 Fry chicken

Heat a pan over a medium heat with a generous drizzle of vegetable oil.
Add the coated chicken and reduce the heat to low.
Fry for 3 min on either side or until golden and crispy.

Tip! Once you've added the coated chicken to the pan, reduce the heat to low. Don't move the chicken around until you're ready to flip it. If it starts to brown too quickly, remove the pan from the heat for a while.