Golden Breaded Chicken
with Roasted Potato Wedges & Broccoli and Zesty Mayo- Mustard
- Egg
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- Fish
- Milk
- Sesame
- Egg
- Wheat
- Crustaceans
- Soy
- Gluten
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Triticale
- Peanuts
Golden crispy breadcrumbs top tender pork chops without shaking, just baking! Dip pork, potato wedges and garlicky broccoli into zesty mayo!
Ingredients
2 unit(s)
Chicken Breasts
300 g
Yellow Potato
227 g
Broccoli
1 unit(s)
Green Onion
1 tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
8 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Fish, Milk, Sesame, Wheat, Crustaceans, Soy, Gluten, Sulphites, Mustard)
4 g
Garlic Salt
(May be present: Milk, Sesame, Wheat, Soy, Sulphites, Mustard, Tree nuts, Triticale, Peanuts)
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Crustaceans, Soy, Sulphites, Mustard, Tree nuts, Triticale, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 unit(s)
Garlic, cloves
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 2 tsp (4 tsp) of the Garlic Salt and pepper, then toss to coat. (NOTE: For 4 portions, use 2 baking sheets.)
- Roast on the middle rack of the oven for 24-28 min until tender and golden-brown. (NOTE: For 4 portions, roast on the bottom and middle racks of the oven, switching baking sheet positions halfway through.)
- Meanwhile, cut broccoli into bite-size pieces.
- To separate parchment-lined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water and remaining Garlic Salt. Season with pepper. Toss to coat.
- Roast until golden-brown, 8-10 min.
- Meanwhile, thinly slice green onions.
- Peel, then mince or grate garlic.
- To a medium bowl, add Dijon mustard, whole grain mustard, mayo and garlic.
- Remove half the mayo mixture to a small bowl. Add half the green onions. Stir to combine.
- Pat pork dry with paper towels.
- Carefully slice each pork chop in half through the centre, parallel to the cutting board. Season with salt and pepper. (NOTE: You will have 4 pieces of pork for 2 ppl and 8 pieces for 4 ppl.)
- Coat pork all over with mayo mixture from medium bowl.
- Working with one piece of pork at a time, firmly press both sides into breadcrumbs to coat completely.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
- When the pan is hot, add pork. Cook, for 3-4 min, on one side, until golden. Add another 1 tbsp (2 tbsp) oil then flip pork and cook, for 3-4 min, on the other side, until golden and cooked through.**
- Slice pork.
- Divide potatoes, broccoli and pork between plates.
- Sprinkle potatoes and broccoli with remaining green onions.
- Serve with reserved mayo mixture (from the small bowl in Step 3) alongside as a dip.
