Chicken schnitzel with roasted winter vegetables is a delicious and hearty meal that's perfect for cooler months. This recipe combines crispy, breaded chicken cutlets with a mix of nutritious roasted vegetables, making it a satisfying dish for the whole family.
- For extra flavor, marinate the chicken breasts in a mixture of lemon juice, garlic, and herbs for at least 30 minutes before breading.
- Ensure the vegetables are cut into uniform sizes to ensure even roasting.
- Preheat the oven and use a hot baking sheet to help achieve crispier roasted vegetables.
- If you prefer a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.
- Feel free to add other seasonal vegetables to the mix, such as Brussels sprouts or parsnips, for additional variety and flavor.
In summary, this chicken schnitzel with roasted winter vegetables recipe offers a balanced meal with a pleasing mix of textures and flavors. Enjoy the golden, crispy chicken alongside tender and sweet roasted vegetables for a comforting and filling dinner.
Nutrition Facts | |
---|---|
Serving Size | 760 grams |
Energy | |
Calories 790kcal | 39% |
Protein | |
Protein 50g | 32% |
Carbohydrates | |
Carbohydrates 130g | 36% |
Fiber 12g | 33% |
Sugar 16g | 17% |
Fat | |
Fat 10g | 12% |
Saturated 2.51g | 8% |
Cholesterol 190mg | - |
Vitamins | |
Vitamin A 1360ug | 151% |
Choline 250mg | 45% |
Vitamin B1 1.19mg | 99% |
Vitamin B2 0.92mg | 71% |
Vitamin B3 20mg | 128% |
Vitamin B6 2.06mg | 121% |
Vitamin B9 200ug | 50% |
Vitamin B12 0.74ug | 31% |
Vitamin C 80mg | 91% |
Vitamin E 3.38mg | 23% |
Vitamin K 140ug | 119% |
Minerals | |
Calcium, Ca 250mg | 19% |
Copper, Cu 0.81mg | 90% |
Iron, Fe 8mg | 77% |
Magnesium, Mg 160mg | 39% |
Phosphorus, P 690mg | 55% |
Potassium, K 2570mg | 76% |
Selenium, Se 54ug | 103% |
Sodium, Na 640mg | 43% |
Zinc, Zn 3.89mg | 35% |
Water | |
Water 570g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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