3 easy chicken schnitzel dinners

What do we want? Chicken schnitzel dinners. When do we want it? Preferably, in under an hour. Which is exactly what we set out to do, with these 3 easy chicken schnitzel meals.

Hurray for the stress-free supper!

Schnitzel with sweet potato and orange dressing:
Serves 4
Easy 
Preparation time: 10 minutes 
Cooking time: 50 minutes 

INGREDIENTS:
700 g Woolworths Crumbed Chicken Schnitzels
600 g sweet potatoes, drizzled with olive oil and baked at 180°C for 50 minutes or until tender
Orange-and-basil dressing
250 ml Woolworths Cold Pressed Vitamin C Orange Juice 
¼ cup cultured coconut
8 basil leaves
½ t minced turmeric
½ t minced garlic
Salt, to season

1. Preheat the oven to 200°C. Bake the schnitzels for 20–25 minutes until cooked through, golden and crunchy. 
2. For the dressing, place all ingredients in a blender and blitz. Serve with schnitzels and baked potatoes.

* The dressing keeps well in the fridge (covered) for up until a week.

Chicken schnitzel with lemony bean dip 
Serves 2
Easy 
Preparation time: 10 minutes 
Cooking time: 25 minutes 

INGREDIENTS:
700 g Woolworths Crumbed Chicken Schnitzels
400 g drained butter beans
Juice of 1 lemon
1 t minced garlic
1 chopped red chilli
Salt and pepper to season

1. Preheat the oven to 200°C. Bake the schnitzels for 20–25 minutes until cooked through, golden and crunchy. 
2. Blend the beans, lemon juice, chilli and garlic together. Season to taste. Serve dolloped onto your plate, topped with sliced warm schnitzel and a squeeze of lemon. 

Schnitzel with broccoli couscous & summer crunchy salad
Serves: 4
Easy 
Preparation time: 15 minutes 
Cooking time: 25 minutes 

INGREDIENTS:
700 g Woolworths Crumbed Chicken Schnitzels
1 broccoli head 
125 g Woolworths Mediterranean Couscous, cooked to package instructions 
1 cup water
Juice of 1 lemon 
Olive oil, to drizzle 
Sea salt and freshly ground black pepper, to season 

1. Preheat the oven to 200°C. Bake the schnitzels for 20–25 minutes until cooked through, golden and crunchy. 
2. Pour 1 cup of boiling water over 125 g couscous, stir and cover with a plate to steam for 5–10 minutes. 
3. Meanwhile, blanch the broccoli for a minute and then cut into smaller pieces. Blend until fine. Fluff the couscous with a fork and fold through the broccoli, add a drizzle of olive oil and a squeeze of lime, season and serve with crunchy summer salad and warm schnitzels. 

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