Chicken Schnitzel With Pan Roasted Veggies | Working Women's Kitchen | Chef Pallavi Nigam | Sanjeev Kapoor | Sanjeev Kapoor Khazana

A quick and easy one pan chicken dinner with roasted potatoes is an easy recipe, kid friendly and perfect for busy.

CHICKEN SCHNITZEL WITH PAN ROASTED VEGGIES

Ingredients

2 boneless chicken breasts
1 large potato, peeled and cubed
1 small cauliflower, cut into small florets
1 large carrot, peeled and cubed
½ cup green peas
Dried white breadcrumbs for coating
3-4 sprigs fresh thyme
Salt to taste
Crushed black peppercorns to taste
3 tablespoons chopped garlic
Refined flour (maida) for dusting
2 eggs, beaten
1 tablespoon oil + for shallow-frying

Method

1. Spread breadcrumbs on a plate. Add thyme, mix well and set aside.
2. Halve the chicken breasts horizontally. Add salt, crushed peppercorns and 2 tablespoons garlic and rub well on both sides.
3. Spread flour on a plate. Add salt and mix. Add salt to the beaten egg and mix.
4. Dust the chicken with the flour, dip in beaten egg and coat in the herbed breadcrumbs.
5. Heat some oil in a non-stick pan. Place the prepared chicken in it and shallow-fry till golden brown and evenly cooked from both sides.
6. Heat sufficient water in a deep non-stick pan. Add salt, potatoes, cauliflower, carrot and green peas and blanch for 2 minutes. Strain and set aside.
7. Heat 1 tablespoon oil in another non-stick pan. Add remaining garlic and sauté well.
8. Add blanched vegetables and toss. Add salt and crushed peppercorns and mix well.
9. Transfer the chicken on a serving plate. Place the roasted vegetables on the side and serve hot.

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