Image by Jeremy Simons
Ingredients (9)
- 4 x 200g freshly crumbed chicken schnitzels
- 2 x 130g sweet berry tomatoes, on the vine
- 2 large zucchini, halved, thickly sliced
- 1 bunch broccolini, trimmed, halved lengthways
- 40g (1/4 cup) finely grated parmesan
- 50g butter, at room temperature
- 2 garlic cloves, crushed
- 1 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh continental parsley
Method
- Step 1 Preheat the oven to 180C/160C fan forced. Line a large baking tray with baking paper. Place the chicken schnitzels on the prepared tray. Spray with oil. Season.
- Step 2 Scatter the tomatoes and zucchini around the chicken. Spray with oil. Bake for 20 minutes.
- Step 3 Add the broccolini to the tray and sprinkle everything with parmesan. Increase the oven to 220C/200C fan forced and bake for a further 10 minutes or until the schnitzels are golden and cooked through, and the vegies are tender.
- Step 4 Meanwhile, place the butter, garlic, chives and parsley in a bowl. Season. Mix well to combine. Chill until needed.
- Step 5 Dot the herb butter over the hot chicken schnitzels and vegetables just before serving. Season everything with pepper.