Dinner is sorted with quinoa & cheese crusted-chicken schnitzel, drizzled with basil pesto. An abundance of veggies make this an unforgettable meal: silky smooth pumpkin mash & lemony-sweet sliced cabbage. Finished with toasted pumpkin seeds & fresh parsley.
Chicken Schnitty & Pumpkin Mash
Chicken Schnitty & Pumpkin Mash
with pesto, pumpkin seeds & grated Italian-style hard cheese
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cabbage
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Gluten-free Crumb
- Grated Italian-style Hard Cheese
- Lemon Juice
- Pesto Princess Basil Pesto
- Pumpkin Chunks
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter (optional)
- Egg/s
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERFLIED CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker side and ending at the thin point (don’t cut all the way through.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
GLUTEN-FREE CRUMB
Whisk 1 egg in a shallow dish with a tsp of water. Prepare another shallow dish containing the gluten-free crumb, the grated cheese, and seasoning. Coat the flattened chicken breast in the egg and then in the gluten-free crumb.
CABBAGE SIDE
In a bowl, combine the sliced cabbage, the lemon juice, a sweetener, seasoning, and a drizzle of olive oil. Set aside.
GOLDEN SCHNITZEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 1-3 minutes per side. Season.
DELISH DINNER
Plate up the pumpkin mash and the cabbage. Side with the crumbed chicken drizzled with the pesto. Scatter over the toasted pumpkin seeds and the chopped parsley. Service, please!
Pumpkin Chunks - 200g
Pumpkin Seeds - 10g
Free-range Chicken Breast - 1
Gluten-free Crumb - 50ml
Grated Italian-style Hard Cheese - 30ml
Cabbage - 100g
Lemon Juice - 10ml
Pesto Princess Basil Pesto - 30ml
Fresh Parsley - 4g
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERFLIED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker side and ending at the thin point (don’t cut all the way through.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Repeat with the remaining breasts.
GLUTEN-FREE CRUMB
Whisk 1 egg in a shallow dish with a tsp of water. Prepare another shallow dish containing the gluten-free crumb, the grated cheese, and seasoning. Coat the flattened chicken breasts in the egg and then in the gluten-free crumb.
CABBAGE SIDE
In a bowl, combine the sliced cabbage, the lemon juice, a sweetener, seasoning, and a drizzle of olive oil. Set aside.
GOLDEN SCHNITZEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 1-3 minutes per side. Season.
DELISH DINNER
Plate up the pumpkin mash and the cabbage. Side with the crumbed chicken drizzled with the pesto. Scatter over the toasted pumpkin seeds and the chopped parsley. Service, please!
Pumpkin Chunks - 400g
Pumpkin Seeds - 20g
Free-range Chicken Breasts - 2
Gluten-free Crumb - 100ml
Grated Italian-style Hard Cheese - 60ml
Cabbage - 200g
Lemon Juice - 20ml
Pesto Princess Basil Pesto - 60ml
Fresh Parsley - 8g
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERFLIED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker side and ending at the thin point (don’t cut all the way through.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Repeat with the remaining breasts.
GLUTEN-FREE CRUMB
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare another shallow dish containing the gluten-free crumb, the grated cheese, and seasoning. Coat the flattened chicken breasts in the egg and then in the gluten-free crumb.
CABBAGE SIDE
In a bowl, combine the sliced cabbage, the lemon juice, a sweetener, seasoning, and a drizzle of olive oil. Set aside.
GOLDEN SCHNITZEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 1-3 minutes per side. Season.
DELISH DINNER
Plate up the pumpkin mash and the cabbage. Side with the crumbed chicken drizzled with the pesto. Scatter over the toasted pumpkin seeds and the chopped parsley. Service, please!
Pumpkin Chunks - 600g
Pumpkin Seeds - 30g
Free-range Chicken Breasts - 3
Gluten-free Crumb - 150ml
Grated Italian-style Hard Cheese - 90ml
Cabbage - 300g
Lemon Juice - 30ml
Pesto Princess Basil Pesto - 90ml
Fresh Parsley - 12g
PUMPKIN MASH
Place the pumpkin pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUTTERFLIED CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a knife to slice into one side of the breast, starting at the thicker side and ending at the thin point (don’t cut all the way through.) Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Repeat with the remaining breasts.
GLUTEN-FREE CRUMB
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare another shallow dish containing the gluten-free crumb, the grated cheese, and seasoning. Coat the flattened chicken breasts in the egg and then in the gluten-free crumb.
CABBAGE SIDE
In a bowl, combine the sliced cabbage, the lemon juice, a sweetener, seasoning, and a drizzle of olive oil. Set aside.
GOLDEN SCHNITZEL
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until golden, 1-3 minutes per side. Season.
DELISH DINNER
Plate up the pumpkin mash and the cabbage. Side with the crumbed chicken drizzled with the pesto. Scatter over the toasted pumpkin seeds and the chopped parsley. Service, please!
Pumpkin Chunks - 800g
Pumpkin Seeds - 40g
Free-range Chicken Breasts - 4
Gluten-free Crumb - 200ml
Grated Italian-style Hard Cheese - 120ml
Cabbage - 400g
Lemon Juice - 40ml
Pesto Princess Basil Pesto - 120ml
Fresh Parsley - 15g
Woolies Products in this dish
