Chicken Schnitzel, Spiced sage butter, pumpkin salad
PLEASE NOTE THESE VIDEOS WERE FILMED WHEN WE OFFERED FULL RECIPES. USE THEM AS A GUIDE AND REFER TO WRITTEN INSTRUCTIONS BELOW.
Pickled red onion
Pumpkin seed and pistachio mix
Hawaiian spice mix
YOU’LL NEED: Lined baking tray, large frying pan, chopping board, knife, paper towel
PANTRY STAPLES: Cooking oil (vegetable or grape seed), salt
ALLERGENS: Dairy, gluten, wheat, pistachio, sesame, onion
These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.
1. Preheat the oven to 220 degrees fan-forced.
2. Roast the pumpkin and red onions: Peel and dice the butternut pumpkin into large pieces. Peel and quarter the onions. Place the pumpkin and onions on the baking tray, drizzle with oil. Bake in the preheated oven for 25 minutes. Reduce heat to 180 degrees and cook a further 5 minutes, or until browned and cooked through.
3. Cook the schnitzel: Heat a splash of oil in a frying pan over a medium heat. Cook the schnitzels, in batches, for 3 minutes each side, or until browned and almost cooked through. Melt the butter in the frying pan with the chicken. Tip the pan and use the melted butter to paste the schnitzels while they cook through. Place the cooked chicken onto a paper towel. Keep the butter in the frying pan.
4. Make the sauce: Chop the sage roughly. Add to the frying pan and fry in the reserved butter. Add the Hawaiian spice mix and cook 30 seconds or until fragrant. Take off the heat.
5. To serve: Place the roasted pumpkin and onions onto a serving plate along with the pickled onions. Drizzle with the tahini sauce and sprinkle with the pumpkin and pistachio mix. Place schnitzel next to the salad. Spoon the spiced sage butter over the chicken.