Chicken Schnitzel with Roast Beetroot & Baby Potatoes
By Morrisons
Published on 18 April 2021
This chicken schnitzel dish packs a mouthwatering zingy taste, it's high in protein and simple to make.Time and servings
55 minsTotal time
15 minsPrep time
50 minsCooking time
Ingredients
- 2 tsp of olive oil
- 1 lemon
- 250 g of baby pearl potatoes
- 300 g of cooked beetroot
- 50 g of yogurt
- 40 g of breadcrumbs
- 35 g of rocket
- 1 tsp of vinegar
- 300 g of chicken breasts
Method
Step 1
Preheat the oven to 200°C. Boil a pan of water. Cut half the beetroot into wedges, save the other half for later. Cook the potatoes in the boiling water for 10-12 minutes until tender.Step 2
Using a chopping board, cover the chicken with cling film and flatten out to 1cm thick using a saucepan. Uncover the chicken, season and cover with breadcrumbs. Once coated in breadcrumbs place on a baking tray with greaseproof paper and cook in the oven for 25-30 minutes, turning after 15 minutesStep 3
Once the potatoes are cooked, drain them and add to a baking tray with the wedges of beetroot. Toss the potatoes and beetroot together with seasoning followed by 2 teaspoons of olive oil and roast in the oven for 15-20 minutes.Step 4
Using a blender, blend the remaining beetroot into a puree by adding 1 tablespoon of vinegar and 1 tablespoon of water.Step 5
Grate the lemon zest and squeeze the juice from half the lemon, mix them into the yoghurt and combine it with the pickled beetroot. Cut the remaining lemon into wedges.Step 6
Once the chicken, potatoes and beetroot are ready, Spoon the beetroot and potatoes on to a plate, top with the chicken schnitzel and a side of the beetroot yogurt. Add the lemon wedges to serve.