Chicken Schnitzel & Pumpkin Wedges
with Pear Salad & Dill-Parsley Mayo
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Here's a neat trick: when you're crumbing food, use one hand for the wet ingredients and the other for the dry so you don't end up with fingers that look like dagwood dogs! Give it a try when you make these golden chicken schnitzels. This recipe is under 650kcal per serving
Ingredients
1
butternut pumpkin
2 clove
garlic
1 sachet
garlic & herb seasoning
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1
pear
1 packet
chicken breast
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten, Wheat)
1
eggs
(Contains: Eggs)
drizzle
white wine vinegar
1 tsp
salt
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into wedges. Place on a lined oven tray. Sprinkle over the garlic & herb seasoning, drizzle with olive oil and season with pepper. Toss to coat. Spread out evenly and roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!
While the pumpkin is roasting, finely chop the garlic. Thinly slice the pear.
Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they're an even thickness, about 2cm thick. Season the chicken on both sides and place on a second lined oven tray. In a shallow bowl, combine the garlic, plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, place the panko breadcrumbs. Coat each chicken breast in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
While the chicken is cooking, combine a little drizzle of white wine vinegar and olive oil in a large bowl. Season. Add the pear and mixed salad leaves and toss to combine.
Slice the chicken. Divide the chicken schnitzel and roast pumpkin between plates. Serve with the pear salad and the dill & parsley mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dill-parsley mayo, garlic-seasoned pumpkin wedges, and refreshing pear salad, though some found the chicken a bit bland.
- Ease of prep: Most found it quick and simple to make, though some felt crumbing the chicken was fiddly or time-consuming.
- Suggestions: Several recommend adding extra herbs or spices to boost the chicken's flavour. Some prefer sweet potato wedges over pumpkin.
- Leftovers: The generous portions allowed for leftovers, with some enjoying the chicken in sandwiches the next day.
- Portions: Many praised the generous serving sizes, though a few wanted more chicken for four adults.
