Ingham's Chicken And Cheese Schnitzel Mega 12 Pack

$16.00 each $16.00 per kg

Description

Ingham's is dedicated to providing the best quality chicken that is at the heart of your table. Ingham's is passionate about the quality and health of their chickens, providing great tasting food and sharing meals with family and friends.
 
Generations of families have grown up enjoying Ingham's, united at the heart of the table by great meals. Tables are where we connect, talk and share our lives with the people that matter most to us.
 
Ingham's, Love 'em.

Ingredients

Chicken (32%), Flour (Wheat, Maize), Water, Vegetable Oils, Cheese (7%) (Milk, Water, Mineral Salts (339, 452), Salt, Food Acid (270), Preservative (200), Colour (160b), Cultures, Enzymes), Flavours (Milk, Soy, Wheat), Soy Protein, Semolina (Wheat), Starch (Wheat), Gluten (Wheat), Salt, Onion, Yeast, Acidity Regulators (341, 500, 450, 451), Spice Extract, Natural Colour (160b). This is a formed product.

Preparation Instructions

Must be cooked before consumption. Remove contents from pack. FOR BEST RESULTS - OVEN BAKE. The following is a guide only. Appliance temperatures may vary. You may need to adjust cooking times accordingly. Please ensure all poultry is fully cooked before eating. Conventional Oven: Preheat oven to 200°C. Place Schnitzels on a lightly greased oven tray and cook for approximately 12-15 minutes, turning once. Fan-Forced Oven: Preheat oven to 180°C. Place Schnitzels on a lightly greased oven tray and cook for approximately 12-15 minutes, turning once.

Storage Instructions

Keep refrigerated at or below 4°C.

Allergens

Milk, Soy, Gluten, Wheat

Allergen may be present

Egg

Nutrition Information

Servings Per Packet 12
Serving Size Approx. 125g (1 Schnitzel)

Per Serving* Per 100g or 100mL*
Energy 1,446kJ 1,157kJ
Protein 17.6g 14.1g
Fat, Total 20.4g 16.3g
- Saturated 6.4g 5.1g
Carbohydrate 22.5g 18.0g
- Sugars 2.2g 1.8g
Dietary Fibre Value not available Value not available
Sodium 1,130mg 904mg

*All values are considered to be average

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