Lemon and Herb Chicken Schnitzel with Brussels Sprout Caesar

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Cut Brussels sprouts into quarters and toss with kumara and a drizzle of oil on prepared tray and season. Roast for about 20 minutes until tender and starting to caramelise.
2. Whisk together egg, milk, mustard and salt in a large bowl. Pat chicken dry and toss through egg mixture to coat. Set aside to marinate for at least 5 minutes.
3. While chicken marinates, thinly slice onion and spring onions and cut cherry tomatoes in half and set aside.
4. Toss chicken through breadcrumbs, one steak at a time, shaking off excess as you go. Heat a drizzle of oil in a large fry-pan on medium heat and cook chicken for 2-3 minutes each side, until golden and cooked through. Set aside on paper towels. Carefully wipe pan clean and return to medium heat.
5. Add a drizzle of oil to pan and cook red onion and bacon for 2-3 minutes until bacon is brown and crispy. Add to a medium bowl along with cooked Brussel sprouts, kumara, tomato, spring onion and toss with first measure of Caesar dressing. Season to taste.
6. To serve, divide Brussel sprout Caesar between plates, top with chicken and dollop over remaining Caesar dressing.