Category: Broccoli

Chicken Tenderloin Schnitzels with Warm Potato, Broccoli & Fennel Salad

 

Chicken Tenderloin Schnitzels with Warm Potato, Broccoli & Fennel Salad

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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 600 g chicken tenderloins
  • 5-6 brushed potatoes cut into bite-sized pieces
  • 1 large head broccoli cut into florets
  • 1 fennel bulb thinly sliced
  • 2 eggs
  • 1 cup plain flour
  • 2 cups panko breadcrumbs
  • ½ cup grated parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • Salt and freshly cracked black pepper
  • Olive oil for cooking
  • 2 tablespoons chopped fresh parsley
  • 1 lemon cut into wedges
  • Warm Honey Mustard Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 200°C.
  2. Place the potatoes on a lined baking tray, drizzle with olive oil, season well and roast for 20 minutes.
  3. Add the broccoli and sliced fennel to the tray, drizzle with a little more olive oil and continue roasting for another 15 minutes until the vegetables are tender and lightly caramelised.
  4. Meanwhile, place the flour into one bowl. Beat the eggs in a second bowl. Combine the panko breadcrumbs, parmesan, garlic powder, parsley, salt and pepper in a third bowl.
  5. Flatten the chicken tenderloins slightly with the palm of your hand. Coat each piece in flour, then egg, then the breadcrumb mixture.
  6. Heat a generous splash of olive oil in a large frying pan over medium heat. Cook the schnitzels for 3–4 minutes per side until golden brown and cooked through.
  7. Whisk together all dressing ingredients.
  8. Transfer the roasted potatoes, broccoli and fennel to a serving bowl, drizzle over the dressing and toss gently.
  9. Serve the crispy chicken schnitzels alongside the warm salad with fresh parsley and lemon wedges.

Notes

For an extra crunchy schnitzel, chill the crumbed chicken in the fridge for 15 minutes before cooking.
The warm potato salad is also delicious served with grilled steak, roast lamb or fish.
Finish with shaved parmesan for an extra touch of flavour if desired.

Broccoli & Cauliflower & Carbonara

Broccoli & Cauliflower & Carbonara

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Servings: 4
Course: Main Dish
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

  • sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 tbsp. extra-virgin olive oil
  • 1.5 cups freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish

Method
 

  1. Bring a large pot of water to a boil and generously season with salt.
  2. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
  3. Meanwhile, in a separate bowl combine eggs and yolks, cream, olive oil, parmesan and garlic. Mix well with a fork and season with salt and pepper.
  4. Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling.
  5. Add additional pasta water to make a creamy sauce.
  6. Garnish with parsley and pepper. Serve immediately.