Lemon Myrtle Chicken Schnitzel

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs lemon
• 300g free-range chicken breast fillet
• 40g panko breadcrumbs
• 5g lemon myrtle and pepperberry seasoning
• 1pcs Lebanese cucumber
• 1pcs granny smith apple
• 50g baby spinach leaves
• 50g aioli mayonnaise
• 15ml olive oil
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow-frying

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes lengthwise into 1.5cm-thick wedges. Finely grate ½ tsp lemon zest, then juice half the lemon. Cut the remaining lemon into wedges. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Roast wedges
   Put the sweet potato on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.
3. Step 3 — Crumb chicken
   Meanwhile, whisk 1 egg in a shallow bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Combine the breadcrumbs and lemon myrtle and pepperberry seasoning in a separate shallow dish. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
4. Step 4 — Cook schnitzels
   Heat 1cm oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp).
5. Step 5 — Make apple salad
   While the schnitzels are cooking, halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice on an angle. Slice the apple lengthwise. Stack the slices and cut into matchsticks. Combine 2 tsp olive oil and 1 tsp lemon juice in a large bowl and season with salt and pepper. Add the cucumber, apple and spinach and toss to combine.
6. Step 6 — Make aioli and serve
   Combine the aioli, lemon zest and 1 tsp lemon juice in a bowl and season with salt and pepper. Divide the chicken schnitzels, sweet potato wedges and apple salad among plates. Serve with the lemon aioli and lemon wedges for squeezing over.

Allergens

Egg, Gluten, Wheat