
Parmesan Chicken Schnitzel with Kumara & Garlic Crema
Ready in 40 minutes
• Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 29, 2020.
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 29, 2020.
Ingredients
KUMARA CHIPS
- 200g kumara, cut into chips
GREENS
- 1/2 tsp vinegar
- 1/2 broccoli, cut into florets
- 1/2 cup frozen peas
- 1 courgette, peeled into ribbons
- 1/2 pack baby spinach
CHICKEN
- 1 pack lean chicken breast, cut into steaks
- 1 pack schnitzel seasoning
- 1 egg, lightly whisked
- 1 pack schnitzel crumb
- 1 pack grated Parmesan cheese
TO SERVE
- 1 pack garlic crema
Steps
-
Preheat oven to 220°C. Bring a pot of salted water to the boil.
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Prep & cook kumara. Toss kumara chips on a lined oven tray with 1/2 tsp oil. Season and roast (on lower oven rack) for about 30 minutes, until golden and tender.
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Prep greens.
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Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Place chicken in a bowl, season lightly and toss with schnitzel seasoning. Add whisked egg and mix well. In a separate bowl, toss parmesan and schnitzel crumbs together. Shake excess egg off each piece of chicken and coat in the crumb mixture. Place chicken on a lined oven tray and sprinkle over any remaining crumb mixture.
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Cook chicken. Bake (on rack above kumara) for 15-20 minutes, until crumb has crisped and chicken is cooked through. Rest uncovered for 2-3 minutes.
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While chicken cooks, cook greens. Add vinegar to pot of boiling water. Add broccoli and peas and cook for about 3 minutes, until bright green and tender. Add courgette and drain immediately. Return to pot with spinach, mix well and season to taste.
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Serve kumara chips, chicken schnitzel and greens with garlic crema.
Nutritional Information
Energy |
1858 kj 444 kcal |
---|---|
Protein | 45.4g |
Carbohydrate | 39.7g |
Fat | 10.0g |