Parmesan Chicken Schnitzel
with Green Salad and Caper Dressing
Schnitzel, a German classic, is traditionally made from a chicken, veal or pork cutlet which is pounded and breaded before frying.
Cals 614 · Prot 69 · Carbs 43 · Fat 18
Global Eats
30 min
Schnitzel, a German classic, is traditionally made from a chicken, veal or pork cutlet which is pounded and breaded before frying.
Cals 614 · Prot 69 · Carbs 43 · Fat 18
Global Eats
Ingredients
Schnitzel
Chicken breast
400 Grams
Panko bread crumbs
10*11*12*
40 Grams
Grated Parmesan
4*
60 Grams
Plain flour
10*11*
15 Grams
Organic Eggs
5*
1 Piece
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Dressing
Garlic cloves
1 Piece
Capers
20 Grams
Olive oil
1 Tbsp
White balsamic vinegar
14*
15 ML
Honey
15 Grams
Dijon mustard
13*
6 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Salad
Romaine lettuce
200 Grams
Green apple
1 Piece
Green beans
150 Grams
Allergens
*10 Wheat, *11 Gluten, *12 Lupin, *4 Milk, *5 Eggs, *14 Sulphur Dioxide, *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) | 2567 / 614 |
| Fats (g) | 18.1 |
| of which saturated (g) | 2.5 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 18.2 |
| Fibers (g) | 7 |
| Proteins (g) | 69.2 |
| Salt (g) | 2.1 |
*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 chicken
- Wrap each chicken breast in cling film.
- Using a rolling pin, bash the chicken breasts until approx 1 cm thick.
2 Bread chicken
- In a bowl, mix the panko bread crumbs with the grated Parmesan.
- Add the flour and eggs to two more, separate bowls.
- Beat the eggs.
- Season the flour with salt.
- Pat the chicken breasts dry and turn them in the seasoned flour, then dip them in the beaten eggs and finally coat them in the cheesy panko bread crumbs.
- Refrigerate.
3 Make dressing
- Peel and mince the garlic.
- Add the garlic, capers, olive oil, vinegar, honey, Dijon, salt and black pepper to a jar or bowl.
- Whisk or shake until smooth - this is the dressing.
Tip! Sensitive to raw garlic? Go easy.
4 Prep salad
- Shred the lettuce.
- Slice the apple into thin sticks.
- Trim the green beans and chop them in half.
- Cook the green beans in a pot of salted boiling water for 3-4 min or until tender.
- Drain once cooked.
5 Fry schnitzel
- Heat a non-stick pan over medium heat with a generous drizzle of vegetable oil.
- Once hot, fry the breaded chicken breasts for 5 min on each side until golden.
- If the surface starts to brown too quickly, reduce the heat to low.
Tip! Don't skimp on the oil when frying the chicken. Ample vegetable oil helps them to crisp up nicely.
6 Toss salad
- Meanwhile, toss the lettuce, beans and apple in the dressing.
- Slice the chicken.
- Serve the Parmesan Chicken Schnitzel over the Green Salad with Caper Dressing.
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