Parmesan Chicken Schnitzel with Kumara Roasties & Garlic Aioli

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to the boil.
2. Cut kumara into chips and toss on a lined oven tray with oil. Season with salt and roast on lower oven rack for about 30 minutes, until golden and tender. Keep warm.
3. Cut broccoli into florets and peel carrot into ribbons. Set aside.
4. Pat chicken dry. Place in a large bowl, season lightly with salt and pepper and toss with lemon pepper cornflour. Add milk and mix well. In a separate medium bowl, toss breadcrumbs and Parmesan together. Shake off excess milk, then coat each piece of chicken in the crumb mixture.
5. Place chicken on a lined oven tray and sprinkle over any remaining crumb mixture. 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. 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. Kumara, chicken and veggies with smoked garlic aioli.