Chicken schnitzel with coleslaw
Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy to make this tasty German-inspired dish. It's an easy dinner everyone will love
Dukkah-crusted squash wedges
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g blanched hazelnuts
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
- 1 tbsp ground cumin
- 1 large butternut squash
- 1 tbsp olive oil
Nutrition: per serving
- kcal282
- fat14g
- saturates1g
- carbs28g
- sugars15g
- fibre9g
- protein7g
- salt0.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toast the hazelnuts in a frying pan over a medium heat until golden. Add the coriander and sesame seeds, and toast for 1 min more. Set aside and leave to cool, then add the ground cumin and bash together using a pestle and mortar.
step 2
Peel the butternut squash, remove the seeds and slice into wedges. Toss the wedges with the oil, then mix in the dukkah coating. Spread in a single layer on a baking tray and cook for 30-40 mins, turning halfway through, until tender.
