Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 17.31 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 green apple, cored (sliced)
- 2tablespoons continental parsley
- 500grams small white potatoes (halved if large)
- 1 1/2tablespoons honey mustard
- 1tablespoons lemon juice
- 2tablespoons pecans
- 1tablespoons sesame seeds
- 1/4 cup panko breadcrumbs
- 60grams baby spinach and rocket mix
- 2 free range eggs
- 1/2 cup vegetable oil
- 250grams cooked beetroot (cut into wedges)
- 4 chicken breast schnitzels
- 1 clove garlic, crushed
Method
Step 1 of 3
Preheat oven to 220°C. Line a baking tray with baking paper. Place potato and beetroot on tray and drizzle over 1 tbs oil. Season. Bake for 30 minutes or until golden and tender.
Step 2 of 3
Meanwhile, combine breadcrumbs, pecan and seeds in a bowl. In a separate bowl, whisk together eggs, mustard and garlic. Dip chicken in egg mixture, then coat in breadcrumbs. When potato and beetroot are almost done, heat remaining oil in a pan over medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined tray. Season and scatter over parsley.
Step 3 of 3
Toss baby spinach mix and apple with lemon juice. Serve sliced schnitzel with vegetables and salad.
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