Crumbed Chicken & Rainbow Root Veggies

• Meanwhile, roughly chop silverbeet. • Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and Nan’s special seasoning. • Dip chicken into the flour to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add silverbeet and the butter and cook until slightly wilted, 2-3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season to taste and transfer to a bowl.

• Return frying pan to medium-high heat with enough olive oil to cover base and heat over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it’s no longer pink inside.

• When the roasted veggies are done, remove tray from oven, then add buttered silverbeet and a drizzle of balsamic vinegar and toss to combine. Season to taste.