Chicken Schnitzel with Kumara & Garlic Aioli

Chicken Schnitzel with Kumara & Garlic Aioli

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 12, 2020.
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Ingredients

Kumara

  • 200g kumara, cut into chips
  • 1/2 tsp oil

Veggies

  • 1/2 broccoli, cut into small florets
  • 1/2 carrot, peeled into ribbons
  • 1/2 tsp vinegar
  • 75g frozen peas
  • 1/3 pack baby spinach

Chicken

  • 275g lean free range chicken breasts
  • 1 pack lemon pepper cornflour
  • 1/4 egg, whisked
  • 4 Tbsp wholemeal breadcrumbs
  • 1 Tbsp grated Parmesan cheese

To Serve

  • 1 Tbsp smoked garlic aioli

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
  2. Prep & cook kumara. Prep kumara and toss on a lined oven tray with oil. Season with salt and pepper and roast on lower oven rack for about 30 minutes, until golden and tender. Keep warm.
  3. Prep veggies. Prep broccoli and carrot. Set aside.
  4. Prep chicken. Pat chicken dry. Place in a bowl, season lightly with salt and pepper and toss with lemon pepper cornflour. Add egg and mix well. In a separate bowl, toss breadcrumbs and Parmesan together. Shake off excess egg, then coat each piece of chicken in the crumb mixture.
  5. Cook chicken. Place chicken on a lined oven tray and sprinkle over any remaining crumb. Bake on upper oven rack for 15-20 minutes, until crumb has crisped and chicken is cooked through. Rest, uncovered, for 2-3 minutes.
  6. Meanwhile, cook veggies. Add vinegar to pot of boiling water. Add broccoli and peas and cook for about 3 minutes, until bright green and tender. Add carrot and drain immediately. Return to pot with spinach, mix well and season to taste with salt and pepper.
  7. Serve. Kumara, chicken and greens with smoked garlic aioli.

Nutritional Information

Energy 1834 kj
438 kcal
Protein 40.8g
Carbohydrate 37.2g
Fat 11.5g