Mustard Seed Chicken Schnitzel & Mumbai Roast Veggie Toss
with Garlic Yoghurt- Gluten
- Wheat
- Milk
- Gluten
- Soy
- May contain traces of allergens
Ingredients
330 g
Chicken Breast
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Gluten, Soy.)
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1
Potato
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-size chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
Custom Recipe: Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Prepare crumbing station as above. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.
Custom Recipe: In a large frying pan, heat enough olive oil to coat the base 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.
• When the veggies are done, remove tray from oven and add baby spinach leaves, honey and a drizzle of vinegar. Season to taste and gently toss to combine.
• Slice pork. • Divide Mumbai roast veggie toss between plates. • Top with mustard seed pork schnitzel. Serve with garlic yoghurt. Enjoy!
