Peri Peri-Crumbed Chicken Schnitzel with Oven Chips, Roast Tomatoes, Beans and Spinach

Steps

1. oven to 230°C. Line two oven trays with baking paper.
2. Toss oven chips with a drizzle of olive oil on first prepared tray and season with salt and pepper. Bake for 25–30 minutes, or until golden. Turn once during cooking.
3. In a bowl, whisk together egg, milk, mustard, salt and pepper. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken and use 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. Trim ends off beans; dice tomatoes 1–2cm; roughly chop spinach. Set all aside. Combine all mustard mayo ingredients in a bowl and mix well.
5. Place crumbs on a plate. Shake excess milk off chicken then coat in crumbs. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken, in batches, for 2–3 minutes each side, 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 beans on second prepared tray, drizzle with olive oil and season with salt and pepper. Bake (on rack above the chips) for 4Œ minutes. Add tomatoes and cook a further 2 minutes. Remove tray and toss through spinach to wilt slightly.
7. Divide oven chips, peri peri crumbed chicken schnitzel, roast tomatoes, beans and spinach between plates. Serve with a dollop of mustard mayo and squeeze lemon juice over schnitzel just before eating.