A few weeks ago, we received a free Hello Fresh box which included 4 recipe cards. Two of the four recipes provided were fabulous and we have now made our own version to add to the rotation. One of them is this crumbed chicken with a sweet mustard seasoning. It was served with roast wedges and steamed vegetables.
Prep time 30 mins
Cook time 20 mins
4 medium potatoes, cut into wedges
4 sprigs rosemary leaves, chopped
1 tbsp olive oil
1 broccoli, cut into florets
2 carrots, cut into pieces
1/4 cup water
20g plain flour
1 tsp mustard powder
1 tsp onion powder
1 tsp sugar
1/2 tsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
200g panko crumbs
4 chicken breast fillets, quartered
Olive oil, for frying
Garlic aioli, to serve
Preheat the oven to 240C / 220C fan forced.
Mix together the potatoes, rosemary and olive oil. Season with a pinch of salt and pepper. Bake for 30 minutes or until tender. Transfer to a plate and keep warm.
Meanwhile, in a large frying pan, add the carrot, broccoli and water. Place a lid and on the pan and steam for approximately 5-10 minutes or until tender. Transfer to a plate and keep warm.
While the vegetables are cooking, mix together the flour, mustard powder, onion powder, sugar, dried parsley, salt and black pepper in a bowl and place in a shallow tray.
In a shallow bowl, lightly beat together 2 eggs.
Place the panko crumbs in another shallow tray.
Dip the chicken into the flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.
In a large frying pan, add enough olive oil to coat the base of the pan. Heat to a medium high heat and fry the crumbed chicken making sure not to crowd the pan. Cook for 3-4 minutes on each side, depending on thickness.
Transfer to a plate lined with paper towel. Serve with the steamed vegetables and wedges.