Chicken Schnitzel
Ingredients
800g Kent pumpkin, deseeded, cut into 3cm wedges, halved crossways
12 (about 550g) baby chat potatoes, halved
1 bunch baby (Dutch) carrots, ends trimmed, peeled
1 red onion, cut into thick wedges
Olive oil spray
210g (3 cups) fresh breadcrumbs (made from day-old bread)
1/2 cup chopped fresh continental parsley
75g (1/2 cup) plain flour
2 eggs, lightly whisked
4 single chicken breast fillets, halved horizontally
Canola oil, to shallow-fry
Steamed broccolini, to serve
Method
Step 1 - Preheat oven to 200°C. Place the pumpkin, potato, carrots and onion, in a single layer, in a large roasting pan. Lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 1 hour or until tender.
Step 2 - Meanwhile, combine the breadcrumbs and parsley on a large plate. Place the flour on a separate plate and season with salt and pepper. Place the egg in a bowl.
Step 3 - Dip the chicken pieces in flour and shake off excess. Dip in egg, then in the breadcrumb mixture, pressing firmly to coat. Place on a large plate. Cover and place in the fridge for 30 minutes to chill.
Step 4 - Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add half the chicken and cook for 2-3 minutes each side or until golden. Transfer to a large baking tray. Repeat with remaining chicken, reheating the oil between batches.
Step 5 - Bake the chicken in oven for 10 minutes or until cooked through. Divide the chicken and roasted vegetables among serving plates. Serve with steamed broccolini.