Chicken schnitzel with roasted vegetables
This Chicken Schnitzel features crispy, breaded chicken served alongside roasted winter vegetables like pumpkin, potatoes, and carrots. It's a hearty meal perfect for a family gathering.
Cook time 60 min
Prep time 20 min
Ingredients:
6 cups pumpkin5 potatoes
2 cups carrots
1 red onion
1 short spray cooking spray oil
3 cups bread crumbs
1/2 cup fresh parsley
1/2 cup all-purpose white wheat flour
2 eggs
4 chicken breasts
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.
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the cubed pumpkin, potatoes, and carrots, and the wedged red onion on a large baking tray.
- Lightly spray the vegetables with cooking spray oil, and season with salt and pepper to taste.
- Toss the vegetables to ensure they are evenly coated with oil.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- In a shallow dish, combine the bread crumbs and fresh parsley.
- Place the flour in a separate shallow dish.
- Beat the eggs in a third shallow dish.
- Season each chicken breast with salt and pepper.
- Dredge each breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- Finally, press each chicken breast into the bread crumb mixture, ensuring an even and complete coating.
- Heat a large skillet over medium-high heat.
- Add a sufficient amount of cooking oil or spray to coat the skillet.
- Once the oil is hot, carefully add the breaded chicken breasts to the skillet.
- Cook each breast for about 4-5 minutes on each side, or until golden brown and fully cooked through, with an internal temperature of 165°F (75°C).
- Plate the roasted winter vegetables.
- Place a crispy chicken schnitzel beside or on top of the vegetables.
- Garnish with additional chopped parsley if desired.
- Serve immediately while hot for the best texture 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.
Chicken schnitzel with roasted vegetables FAQ:
Roast the vegetables in a preheated oven at 400°F (200°C) for 25-30 minutes, or until they are tender and lightly caramelized.
The internal temperature of the chicken schnitzel should reach 165°F (75°C) to ensure it is fully cooked and safe to eat.
Yes, you can substitute gluten-free bread crumbs for regular bread crumbs to make this recipe gluten-free. Ensure the other ingredients, like the flour, are also gluten-free.
Store any leftover chicken schnitzel and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet for best results.
You can use chicken thighs or turkey cutlets as substitutes for chicken breasts. Adjust cooking time slightly, as they may require more or less time to cook.
Tips:
- 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.
Nutrition per serving
4 ServingsCalories 790kcal
Protein 50g
Carbohydrates 130g
Fiber 12g
Sugar 16g
Fat 10g
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