Lemon and Herb Chicken Schnitzel with Slaw and Roasted Sweet Potato Wedges – Cooking with Belmont Forum Fresh Food Fare :)

I really enjoy cooking. It can be such a relaxing way to spend an afternoon, pottering around the kitchen, trying out a new recipe. And I don’t profess to be brilliant at it, but I very much like to try. And what do they say about practise? It makes perfect or something?

So when Belmont Forum emailed me and asked if I’d like to visit their Fresh Food precinct and come up with three recipes for them, I was definitely interested. After I said yes I headed to Belmont Forum to check out it and find some inspiration for what to cook. The Fresh Food precinct is open 7 days a week and consists of a Lenards, Family Fresh Fruit & Veg, Tom’s Meat Market, Baker’s Delight and Stay Healthy Health Food Store.

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As I wandered from store to store, I was a little overwhelmed as my head swam with recipes. There was a really great range of lovely fresh meat available at the butcher and plenty of veggie options available at the fruit and veg store too. What should I make? After a lot of umming and ahhing I decided on these three recipes:

  1. Mini Beef Burgers with Hand Cut Chips
  2. Strawberry Cheesecakes in Jars
  3. Lemon and Herb Chicken Schnitzel with Slaw and Roasted Sweet Potato Wedges

You’ll be able to find the recipes for the first two at Belmont Forum on little recipe cards (on a stand near Baker’s Delight) for the next fortnight and for the schnitty recipe – come on down!

Lemon and Herb Chicken Schnitzel with Slaw and Roasted Sweet Potato Wedges

Serves 4 people

Ingredients

Wedges

  • 4 sweet potatoes
  • ¼ cup of olive oil
  • Salt and pepper

Slaw

  • ¼ red cabbage (finely sliced)
  • ¼ green cabbage (finely sliced)
    ½ Spanish onion (finely sliced)
  • 2 tablespoons of coriander leaves

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • Juice from 1 Lime
  • Salt and pepper

Schnitzel

  • 3 chicken breasts
  • 1 cup of bread crumbs
  • 2 tablespoons of fresh Italian parsley (diced)
  • 2 tablespoon of fresh basil (diced)
  • Zest from 1 lemon
  • 1 egg
  • ¼ cup of milk
  • 1 lemon (cut into wedges)

Method

  1. Preheat oven to 180C
  2. Peel sweet potatoes and cut into wedges
  3. Put wedges into an oven dish and coat with olive oil and salt and pepper
  4. Pop into the preheated oven for 30 minutes, they should start to turn golden brown
  5. For the schnitzel, whisk together milk and egg in a bowl
  6. In a separate bowl, combine bread crumbs, lemon zest, fresh herbs and salt and pepper
  7. Cut the chicken breasts in half, lengthwise, and dip them in the egg and milk wash, followed by the breadcrumb mix until the pieces are coated
  8. Whisk together all dressing ingredients
  9. Combine sliced cabbage, onion and coriander in a bowl and stir through the dressing
  10. Heat some olive oil in a frying pan, add the crumbed chicken pieces and cook until golden brown
  11. Serve schnitzel with the wedges and slaw, as well as a lemon wedge for zest

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I had a total ball cooking and please note that Belmont Forum covered the cost of the ingredients I used for putting these recipes together.

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