Who doesn’t love the classic chicken schnitzel? We’ve mixed it up and added some dukkah to give it an interesting twist. It pairs well with all types of roasted veggies and a big green salad.
- ¼ Jap pumpkin, cut into wedges
- 1 red onion, cut into wedges
- 2 tbsp extra virgin olive oil
- sea salt & black pepper
- 1 head broccoli, cut into florets
For the chicken
- ¼ cup (25g) almond meal
- ¼ cup (30g) dukkah
- 2 tbsp thyme leaves
- 1 egg, lightly beaten
- 1 tbsp milk of choice
- 240g (8.5oz) chicken tenderloins
- extra virgin olive oil spray
- 2 tbsp hummus, or tahini dip
- ½ lemon, in wedges
- Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.
- Place the pumpkin and red onion wedges on the baking tray, leaving room in the centre for the chicken. Drizzle with 1 tbsp olive oil and season to taste with sea salt and pepper. Place the tray in the oven to bake for 20 minutes.
- In a large shallow bowl, combine the almond meal, dukkah and thyme.
- In a separate shallow bowl, whisk the egg and milk of choice. Season with salt and pepper, to taste.
- Using one hand, dip the chicken into the egg mixture until it’s evenly covered. Then, using your other hand, evenly coat the chicken in the crumbed mix. Repeat until you’ve crumbed all of the chicken pieces.
- Place the chicken strips in the middle of the lined tray and lightly spray with olive oil. Add the broccoli florets to the tray and drizzle with the remaining olive oil.
- Bake in the preheated oven for 15 minutes or until the chicken is golden and cooked through. To test a piece, slice it right down the middle. When cooked, it will be white all the way through. If the chicken is still pink inside, return it to the oven until cooked through.
- Serve with hummus or tahini dip and lemon wedges.
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