Seasoned Chicken Schnitzel
with Roast Veggie Toss & Garlic-Parsley Yoghurt
- Gluten
- Eggs
- Gluten(Wheat)
- Milk
It’s schnitty night, tonight! Coat chicken in our classic panko mix for a crispy golden result. Then, to amp up the flavour, serve it with the best herby yoghurt around town. No need to head out for a meal like this. *This recipe is under 650kcal per serving.*
Ingredients
2
potato
1
carrot
1 bag
parsley
1 packet
chicken breast
½ sachet
Seasoning Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 bag
baby spinach leaves
1
beetroot
1
capsicum
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1
olive oil
1 tbs
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into bite-sized chunks.
Cut beetroot into small chunks. Slice capsicum
into thick strips.
• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: If the veggies don't fit in a single layer, divide between two trays!
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, finely chop garlic. Roughly chop parsley. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and 1/2 the parsley. Stir to combine and season to taste. Set aside.
Little cooks: Take charge by combining the ingredients for the yoghurt!
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour, egg and seasoning blend. • In a second shallow bowl, place panko breadcrumbs. • Coat chicken first in the egg mixture, and then in the panko. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Ensure to wash your hands after!
• When the veggies have 10 minutes cook time remaining, heat the frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. • To the tray of roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine.
• Slice seasoned chicken schnitzels. • Divide roast veggie toss and chicken between plates. • Serve with garlic-parsley yoghurt. Garnish with remaining parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chicken and roasted vegetables were well received, though the parsley yoghurt was not to everyone's taste.
- Suggestions: Keep a close eye on the heat when pan-frying the schnitzel to avoid over-browning; one reviewer also suggested reducing the amount of beetroot if you prefer a less earthy flavour profile.
