Chicken schnitzel Milanese with creamy polenta & grilled vegetables
FULL METHOD & RECIPE CARD AVAILABLE SOON.
Red wine vinegar
Long red chilli
Pantry staples: Cooking oil, salt, olive oil
Allergens: Onion, wheat, gluten, dairy, garlic
Specialised equipment: Grater (optional)
1. Prepare the ingredients: Wash the vegetables. Thinly slice the capsicums. Halve and thinly slice the onions. Finely chop the tomatoes. Finely chop half of the coriander, pick the remaining leaves. Finely chop the parsley. Crush, grate or finely chop the garlic. Finely chop the chilli. Crumble or grate the parmesan.
2. Make the chimichurri: Combine the red wine vinegar, capers, garlic, parsley, finely chopped coriander and a splash of your olive oil in a bowl. Season to taste. Add chilli to taste. Cook the schnitzel and the vegetables Heat a generous splash of oil in a frying pan over medium heat. Cook the schnitzels for 3 minutes on each side or until just browned and almost cooked through. Reserve the pan. In the reserved pan, cook the onions and capsicums on high heat for 5 minutes or until slighly charred.
3. Make creamy polenta: Meanwhile, in a saucepan, combine the polenta and 1 cup of water per person. Over medium heat, bring the polenta to the boil. Reduce heat to low and cook for 5 minutes or until thick. Add the parmesan and whisk to combine. Add more water if needed.
4. To serve: Spoon the polenta onto the serving plates. Place the schnitzel on top with the blistered vegetables. Spoon the chimichurri over the top. Sprinkle with the remaining coriander leaves.