Falafel Chicken Schnitzel with Roasted Vegetables and Salsa Verde

Falafel Chicken Schnitzel with Roasted Vegetables and Salsa Verde

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 2, 2018.
Order Now
Order Now

Ingredients

Vegetables

  • 1 carrot
  • 1 parsnip
  • ½ capsicum *
  • 1/3 telegraph cucumber *
  • ½ tomato *
  • 2 Tbsp feta cheese *
  • 1 tsp vinegar
  • ½ tsp olive oil

Chicken

  • 150g chicken breast
  • 2 Tbsp flour
  • 1 egg
  • 1 Tbsp milk
  • 50g falafel crumb

To Serve

  • 3 tsp Middle Eastern salsa verde

Steps

  1. Prep and cook vegetables Preheat oven to 220°C. Slice carrot and parsnip into 1cm thick disks. Cut capsicum into 1cm wedges. Toss vegetables on a lined oven tray and season. Roast for about 15 minutes, until golden. Turn once during cooking.
  2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top and slice through horizontally.
  3. Crumb chicken Place flour in a bowl; whisk egg with milk in a second bowl; place falafel crumb in a third bowl. Season chicken. Coat each piece first in flour, then egg mixture, then falafel crumb, shaking off excess as you go.
  4. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside, covered.
  5. Finish vegetables While chicken rests, dice cucumber and tomato 1cm and crumble feta. Add all vegetables ingredients to a medium bowl. Toss to combine and season.
  6. To serve Place vegetables onto a plate. Top with chicken and dollop over salsa verde.

Nutritional Information

Energy 2813 kj
672 kcal
Protein 47.7g
Carbohydrate 35.6g
Fat 36.2g