- 1000g potatoes
- 4 garlic cloves
- 2 red onion
- 2 courgette
- 500g cherry vine tomatoes
- 4 tbsp plain flour
- 2 egg
- 100g breadcrumbs
- 4 chicken breast fillets, skinless & boneless
- 2 lemon
- 4 tbsp + 1 tsp olive oil
- Sea salt
- Freshly ground pepper
- 2 baking trays
- Rolling pin
- Frying pan
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Drizzle 1 tbsp oil onto a baking tray. Slide into the oven to warm for 5 mins. While the tray is heating up, scrub the potatoes and cut into bite-sized chunks. Remove the baking tray from the oven and tumble the potatoes onto it. Dust with salt and pepper and toss to coat the potatoes in the oil. Drop on the unpeeled garlic cloves and roast for 20 mins.
- 2.
Meanwhile, peel the red onion and slice it into 6-8 wedges. Trim the courgette and cut it into small bite-sized chunks. Slide the onion and courgette onto a separate baking tray. Add the cherry vine tomatoes. Drizzle with 1 tbsp olive oil and season with salt and pepper.
- 3.
After the potatoes have roasted for 20 mins, slide the veg into the oven on a lower shelf. Roast for another 15-20 mins till the potatoes are tender and the veg are soft.
- 4.
While the potatoes roast, sprinkle 2 tbsp flour onto a plate and season with salt and pepper. Break the egg into a shallow bowl and beat it. Tip the breadcrumbs onto another plate.
- 5.
Hold a chicken breast down on a board with your palm. Slice into the side with a sharp knife but don’t cut all the way through. Open it out like a butterfly. Repeat with the other fillet. Cover the fillets with greaseproof paper and bash till about ½cm thick.
- 6.
Dip a butterflied chicken fillet in the seasoned flour to coat both sides, then dip it in the egg. Sit the fillet on the breadcrumbs and turn to coat. Repeat with the other chicken fillet.
- 7.
Warm 2 tbsp oil in a frying pan. When hot, add a breaded chicken fillet. Fry for 3-4 mins on each side till crisp and golden, turning with tongs. Pop onto a plate, cover with foil and keep warm at the bottom of the oven. Repeat with the second fillet.
- 8.
When the potatoes have 10 mins left to cook, remove the garlic from the tray. Squeeze the flesh into a bowl. Add 1 tsp oil and squeeze in the juice from half the lemon. Season and mix.
- 9.
Remove the potatoes and veg from the oven and drizzle with the garlicky dressing. Pop the chicken schnitzels onto 2 warm plates, and serve with the roast potatoes, veg and wedges of lemon.