Falafel Chicken Schnitzel with Roasted Vegetables and Salsa Verde

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss carrot and parsnips with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden. Turn once during cooking.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
3. Place seasoned flour in a bowl, whisk egg with milk in a second bowl and falafel crumb in a third bowl. Season chicken with salt and pepper and coat each piece of chicken first in flour, then egg mixture, then falafel crumb, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes.
5. While chicken rests, dice cucumber and tomato 1cm, and crumble feta (if using). Add to a medium bowl, along with roasted carrot, parsnips, vinegar and olive oil. Toss to combine and season to taste with salt and pepper.
6. To serve, divide roasted vegetables between plates, top with Falafel chicken schnitzel and dollop over Middle Eastern salsa verde.