12 Mar Chicken Schnitzel with Potato Bake
- 250 g cashews
- 500 g water*
- 1 brown onion peeled & quartered
- 2 garlic cloves peeled
- 1 red capsicum roughly chopped
- 1 red chili long
- 20 g olive oil*
- 1 TBS vegetable stock paste*
- 1 TBS paprika
- pinch salt & pepper*
- 4 spring onions trimmed and thinly sliced
- 6 potatoes peeled and thinly sliced
- 4 chicken schnitzel
- olive oil for frying*
- 1 handful rocket
Pre-heat oven to 190°C and set aside a large baking dish.
Place cashews and water into mixing bowl and blend 2 min / speed 10. Transfer to a separate bowl and set aside.
Clean and dry mixing bowl.
Place onion, garlic, capsicum and chili into mixing bowl and chop 3 sec / speed 5.
Scrape down sides, add oil and sauté 3 min / varoma / speed 1 - MC off.
Add vegetable stock paste, paprika, salt & pepper, spring onions and cashew paste and mix 30 sec / reverse / speed 2.
Layer the potatoes into the baking dish and pour over the cashew mixture.
Bake in the oven for 45 mins or until potatoes are tender.
With around 10 mins to go until potatoes bake is ready, heat a frypan on medium heat and drizzle in some oil.
Cook chicken schnitzel's for a few mins each side until cooked through.
Serve schnitzel's with potato bake and rocket.
If you prefer, you can cook the schnitzels in the oven with the potato bake.
Gluten Free Variation
GF schnitzels in place of regular schnitzels.
Please observe the safety instructions in the Thermomix instruction manual at all times.