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Chicken schnitzel with roasted winter vegetables
Chicken schnitzel with roasted winter vegetables
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate this pub favorite with flavorful fresh herbs in the breadcrumbs.
Ingredients:
  • 800g Kent pumpkin, deseeded, cut into 3cm wedges, halved crossways
  • 12 (about 550g) baby coliban (chat) potatoes, halved
  • 1 bunch baby (Dutch) carrots, ends trimmed, peeled
  • 1 red onion, cut into thick wedges
  • 210g (3 cups) fresh breadcrumbs (made from day-old bread)
  • 125.00 ml chopped fresh continental parsley
  • 75g (1/2 cup) plain flour
  • 4 single chicken breast fillets, halved horizontally
  • Canola oil, to shallow-fry
  • Steamed broccolini, to serve
Instructions:
  • Preheat your oven to 200°C. Spread pumpkin, potato, carrots, and onion in a large roasting pan in a single layer. Give them a light spray of olive oil, then season with salt and pepper. Roast for 1 hour or until tender.
  • Combine breadcrumbs and fresh parsley on a large plate, while placing flour on a separate plate seasoned with salt and pepper. Then, place the egg in a bowl.
  • Coat chicken in flour, then egg, and finally breadcrumb mixture, pressing gently to cover. Transfer to a plate, cover, and refrigerate for 30 minutes to chill.
  • Pour a generous amount of oil into a large frying pan, making sure it reaches about 1cm up the side of the pan. Heat over medium-high heat. Sear half of the chicken pieces for 2-3 minutes on each side until golden brown. Transfer the cooked chicken to a large baking tray. Repeat the process with the remaining chicken, ensuring to heat up the oil again between batches.
  • Roast the chicken in the oven until perfectly cooked. Plate the chicken and roasted vegetables. Accompany with steamed broccolini for a delightful meal.

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