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Baked Bacon and Cheesy Parsnip with Chicken Schnitzel and Omelette

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Parsnip is usually quite a strong tasting vegetable, however done in this way, it has a mild, delightful flavour.

Covered in browned cheese, it sits on a bed of crispy bacon and is an excellent accompaniment for chicken schnitzel, which also has cheese in the batter.

The secret to a good schnitzel, whether it be made with veal or thin chicken breasts, is to only cook it for about 2 minutes on each side - longer than this and the meat will be dry. Two minutes will leave the meat lovely, moist and juicy. Also make sure the oil is hot before putting the meat in.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 2 servings

1 large chicken breast, sliced into two thin ones
Bit of flour
1 small egg
¼ cup bread crumbs
250 g parsnip
2 - 3 slices short cut bacon
50 g grated cheese

For the parsnip
Pre heat the oven to 165° fan forced.

Cut the parsnip into quarters or pieces (not too small) and do not use the very thin part as this will burn.

Pour boiling water over it and let it sit for about 10 minutes.


Dry each piece carefully.

Meanwhile, while the parsnip is soaking, put about 1 tbsp oil in an ovenproof small dish and put in the bacon and bake in the oven for about 3 - 5 minutes.

Add the parsnip pieces and turn them round so that they are oiled on all sides. Put back in the oven and cook for 25 minutes.


Take out of the oven and put about ¾ of the cheese on top making sure you cover each piece of parsnip.


Return to the oven for another 15 minutes by which time the parsnip should be nice and tender and the cheese should be browned.


*For the schnitzel
While the parsnip is on the last bake, get the flour, egg mixed with a bit of milk, remainder of the grated cheese mixed with breadcrumbs, ready on separate dishes. I put the dry ingredients on to paper towel rather than dirty more dishes!


Dip each piece of chicken into the flour, shake, then dip into the egg mixture, let excess drip off, and then dip in the breadcrumb mixture.

Heat about 2 tbsp oil until hot and then fry this schnitzel for only about 2 minutes each side.



Drain on absorbent paper.

Just before serving, if you have any leftover egg mixture, pour it in the pan to make your omelette.

Serve the chicken schnitzel together with the parsnip, omelette, and a salad if required.


#Social Competition
#Chicken schnitzel
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