Cajun-Crumbed Chicken Schnitzel with Kumara Chunks

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss kumara with a drizzle of olive oil on first prepared tray and season with salt and pepper. Roast for about 25 minutes, until golden. Turn once during cooking.
3. In a medium bowl, whisk together egg, milk and mustard. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice horizontally to make 2 thin steaks. Place chicken in bowl with egg/milk mixture and set aside to soak for a few minutes.
4. Cut broccoli into small florets; dice tomatoes 1cm; roughly chop baby kale. Set all aside. Combine all mustard mayo ingredients in a small bowl and mix well. Combine crumbs, mild Cajun spice seasoning and salt and pepper on a plate. Shake excess milk off chicken then coat in crumbs.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), until cooked through. Wipe pan between batches and add more oil as needed. Reduce heat if crumb starts to burn.
6. While chicken is cooking, place broccoli on second prepared tray, drizzle with olive oil and season. Roast (on rack above kumara) for about 6 minutes. Add tomatoes and cook a further 2-3 minutes, until broccoli is tender but still has a bite. Remove tray from oven and toss through kale to wilt slightly.
7. divide kumara chunks, Cajun-crumbed chicken schnitzel and roast veggies between plates. Serve with a dollop of mustard mayo and a lemon wedge to squeeze over schnitzel just before eating.