Winter harvest chicken schnitzel salad

Hearty, filling and nourishing - this is what we call a salad. With chicken schnitzel and winter veggies, this dish has the perfect balance of healthy ingredients and comfort food.

Recipe «Winter harvest chicken schnitzel salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 red onion, cut into wedges, 2 parsnips, peeled, cut into 1cm-thick batons, 200g Brussels sprouts, halved, 1 bunch Dutch carrots, trimmed, scrubbed, 2 tbsp honey , 1/3 cup extra virgin olive oil, 2 large beetroot, peeled, cut into wedges, 1/2 cup vegetable oil , 150g baby spinach, 2 tbsp white wine vinegar, 2 chicken breast fillets, 1 egg, 1/2 cup plain flour, 1 1/2 cups panko breadcrumbs.

Ingredients:

• 1 red onion, cut into wedges 
• 2 parsnips, peeled, cut into 1cm-thick batons 
• 200g Brussels sprouts, halved 
• 1 bunch Dutch carrots, trimmed, scrubbed 
• 2 tbsp honey 
• 1/3 cup extra virgin olive oil 
• 2 large beetroot, peeled, cut into wedges 
• 1/2 cup vegetable oil 
• 150g baby spinach 
• 2 tbsp white wine vinegar 
• 2 chicken breast fillets 
• 1 egg 
• 1/2 cup plain flour 
• 1 1/2 cups panko breadcrumbs 

Instructions

1. Preheat oven to 200C/180C fan-forced.
2. Place onion, parsnip, sprouts, carrot, honey and 2 tablespoons olive oil in a large bowl. Season. Spread over a baking tray, in a single layer. Place beetroot on a separate tray. Drizzle with 1 tablespoon remaining olive oil. Bake trays for 25 minutes, turning vegetables once, or until browned and tender. Cover with foil to keep warm. Set aside.
3. Meanwhile, make chicken schnitzel: Cut each chicken breast in half horizontally. Using a meat mallet or rolling pin, pound chicken until 1.5cm-thick. Whisk egg in a shallow bowl. Place flour on a plate. Season. Place breadcrumbs on a separate plate. Coat chicken in flour, shaking off excess. Dip in egg, then coat in breadcrumbs, pressing to secure. Place on a plate.
4. Heat vegetable oil in a medium frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until dark golden and cooked through. Drain on paper towel. Cut into 1cm-thick slices.
5. Transfer roasted vegetables to a large bowl. Add spinach. Place vinegar and remaining olive oil in a screw-top jar. Season. Secure lid. Shake to combine. Drizzle over salad. Toss gently to combine. Add schnitzel. Toss. Serve immediately.