Chicken schnitzel, spiced sage, roast pumpkin

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READY IN: 15 MINS

INGREDIENTS‭:‬

Chicken schnitzel

Tahini

Hawaij spice

Pumpkin seeds

Sage

Butternut squash

Red onion

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Sesame, wheat, gluten, onion, dairy

DIETARY INFORMATION‭:‬

Hawaji spice: Ingredients: Spices, salt, citric acid

Tahini: Ingredient: Sesame, salt, citric acid. Contains: Sesame

Chicken schnitzel: Best before: 20/01/2021

  

METHOD:

1. Roast the pumpkin and red onions: Preheat the oven to 220 degrees fan-forced. Peel and dice the butternut pumpkin into small pieces. Slice the onion. Place the pumpkin and onion on a baking tray. Drizzle with oil and sprinkle with salt. Bake in the preheated oven for 20 minutes or until browned and cooked through.

2. Cook the schnitzel and sage: Meanwhile, heat a generous splash of oil in a frying pan over medium heat. Cook the schnitzels, in batches, for 3 minutes each side or until browned and almost cooked. Add the sage and fry until crisp. Sprinkle the Hawaij spice over the schnitzel.

3. To serve: Place the roasted pumpkin and onions onto a serving plate.  Place the schnitzel next to the salad. Spoon the spiced sage  over the chicken schnitzel. Drizzle with the tahini. Sprinkle with  the pumpkin seeds.

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