Category: Potatoe

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.

Fully Loaded Hasselback Potatoes

Fully Loaded Hasselback Potatoes

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

Ingredients
  

  • 4 medium brushed potatoes
  • 4 tablespoons butter sliced thinly
  • salt and pepper to taste
  • 1 clove garlic thinly sliced
  • 4 strips bacon
  • 1 cup cheddar cheese shredded
  • 1/4 cup sour cream
  • 1/4 cup shallots sliced

Method
 

  1. Preheat and oven to 200C
  2. Slice the potatoes thinly (around 3mm) without cutting all the way through.
  3. Place the potatoes on a baking sheet, stuff the sliced butter and garlic in between a few of the cuts in the potatoes and season with salt and pepper.
  4. Roast in a preheated 200C oven until crispy on the top and tender in the middle, about 1 hour.
  5. Meanwhile cook the bacon until crispy and crumble it.
  6. Sprinkle the potatoes with the cheese and bacon and return to the oven until the cheese has melted, about 5 minutes.
  7. Serve topped with sour cream, and green onions.
Author Posted on Categories Potatoe