Paprika Chicken Schnitzel & DIY Romesco Sauce

• 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 they are 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. • Dip chicken into flour mixture to coat, then into egg, and finally in 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, 2-4 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt. • Return frying pan with a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Carefully peel capsicum and garlic cloves, removing any stems and seeds. • Transfer capsicum, garlic, roasted almonds, the white wine vinegar, salt, a pinch of chili flakes (if using), and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) to a food processor and blitz until desired consistency.

TIP: If you don't have a food processor, use a blender or stick blender instead.