Paprika Chicken Schnitzel & DIY Romesco

• Meanwhile, cut sweet potato into bite-sized 
chunks. 
• Finely chop celery.
• Place sweet potato on a lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat. 
• Roast until tender, 20-25 minutes. 

• While the veggies are roasting, place chicken 
breast between two sheets of baking paper. 
Pound chicken with a meat mallet or rolling pin 
until an even thickness, about 1cm. 
• In a shallow bowl, combine paprika spice blend
and the plain flour. In a second shallow bowl, 
whisk the egg. In a third shallow bowl, place 
panko breadcrumbs. 
• Coat chicken first in the flour mixture, followed 
by the egg, then finally into the breadcrumbs. 
Set aside on a plate. 

• While the capsicum is resting, heat a large frying 
pan over medium-high heat with enough 
olive oil to coat the base.
• Cook crumbed chicken, in batches, until golden 
and cooked through (when no longer pink 
inside), 2-4 minutes each side. 
• Transfer to a paper towel-lined plate and season 
with a pinch of salt.
TIP: Add extra oil if needed so the schnitzel does not 
stick to the pan. 

• Carefully peel capsicum and garlic, removing 
any stems and seeds. 
• Transfer capsicum and garlic to a food 
processor, then add roasted almonds, the 
white wine vinegar, salt, a pinch of chilli flakes
(if using) and olive oil (2 tbsp per person).
• Blitz until desired consistency.
TIP: If you don’t have a food processor, finely chop 
ingredients to form a chunky, rustic sauce!