Chicken Schnitzel with 2 vegetable sides
Today I felt like chicken and vegetables for dinner, so I made the following yummy dishes. Very satisfying, both my husband and son loved it, we are all looking forward to left overs for lunch tomorrow!
Ingredients: Breadcrumbs, 1/4 cup of milk, 1 egg, 2 x chicken breast, 1 tablespoon ground paprika, salt & pepper and olive oil.
Steps: Cut chicken into schnitzel size pieces, crack egg into bowl and add milk. In a separate bowl mix breadcrumbs, paprika, salt & pepper together. With each chicken piece dip first into egg bowl and then into crumbs. Once complete shallow fry in pan for a couple of minutes on each side. Set aside.
Couscous and carrots with coriander and orange dressing
Ingredients: 600g of carrots, peeled, trimmed and cut into quarters length ways. 1 cup of couscous. 4 garlic gloves, crushed, 1/3 cup olive oil, 1 orange juiced, 1 handful of coriander leaves and 1 handful of grated parmesan cheese.
Steps: Toss carrots and garlic with half the oil and salt & pepper. Bake until tender, approx 40 mins. Set aside. Cook Couscous according to packet instructions, set aside. Using a small bowl combine orange juice, remaining oil and whisk together. Add dressing into larger bowl combined with carrots, couscous and coriander. Sprinkle over parmesan cheese and set aside.
Beans & Asparagus salad with Almonds and orange dressing
Ingredients: 2 tablespoons of ground almonds, 130g green beans trimmed, 2 bunches of asparagus trimmed, 1/2 of a juiced orange, 1 tablespoon of olive oil and salt & pepper.
Steps: Cook Asparagus and beans in boiling water for approx 6-8 minutes or until just tender. Place into serving bowl. Drain. Make dressing by combining orange juice, olive oil and salt & pepper, whisk together and pour over asparagus & beans in serving bowl. Sprinkle ground almonds and toss all to combine.
Bring your family to the table and place all serving bowls in the middle ready for everyone to dig in. See my images below for preparation and dish completion.