Chicken schnitzel with roasted winter vegetables

Step 1

Preheat oven to 200°C. Place the pumpkin, potato, carrots and onion, in a single layer, in a large roasting pan. Lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 1 hour or until tender.

Step 2

Meanwhile, combine the breadcrumbs and parsley on a large plate. Place the flour on a separate plate and season with salt and pepper. Place the egg in a bowl.

Step 3

Dip the chicken pieces in flour and shake off excess. Dip in egg, then in the breadcrumb mixture, pressing firmly to coat. Place on a large plate. Cover and place in the fridge for 30 minutes to chill.

Step 4

Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add half the chicken and cook for 2-3 minutes each side or until golden. Transfer to a large baking tray. Repeat with remaining chicken, reheating the oil between batches.

Step 5

Bake the chicken in oven for 10 minutes or until cooked through. Divide the chicken and roasted vegetables among serving plates. Serve with steamed broccolini.