LEMON AND HERB CHICKEN SCHNITZEL WITH KALETTE CAESAR

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Toss kumara with a drizzle of oil on prepared tray and season with salt and pepper. Cook for 15-18 minutes, until tender and starting to caramelise. When kumara has 2 minutes cook time remaining, add kalettes to tray and cook until tender and crisp around the edges.
3. While kumara cooks, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
4. Place egg and milk, seasoned flour, and lemon herb crumb into separate bowls or plates. Coat each piece of chicken first in flour, then egg mix, then crumb, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), or until cooked through. Reserve pan. Set chicken aside, uncovered, to rest for 2-3 minutes. Wipe pan clean with a paper towel.
6. Heat a drizzle of oil reserved pan on medium heat. Cook onion and bacon for 2-3 minutes, until bacon is brown and crispy. Add to a medium bowl and toss with cooked kumara, kalettes, tomato, spring onion and first measure of Caesar dressing. Toss to combine and season to taste.
7. divide kalette Caesar between plates and top with lemon and herb chicken schnitzel. Dollop over remaining Caesar dressing (if using).