Chicken schnitzel with roast capsicum mayonnaise

Chicken schnitzel with roast capsicum mayonnaise

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These crunchy chicken schnitzels are served with creamy capsicum mayonnaise.

The ingredient of Chicken schnitzel with roast capsicum mayonnaise

  1. 600g Coles RSPCA Approved Herb & Garlic Chicken Breast Schnitzel
  2. 400g can cannellini beans, rinsed, drained
  3. 1/2 small red onion, thinly sliced
  4. 80g loose baby rocket leaves
  5. 1/3 cup drained sun-dried tomato strips
  6. 1 1/2 tbsp Italian-style dressing
  7. Lemon wedges, to serve
  8. 100g drained Coles Brand Mixed Chargrilled Peppers
  9. 1/2 cup Coles Brand Whole Egg Mayonnaise

The instruction how to make Chicken schnitzel with roast capsicum mayonnaise

  1. Preheat oven to 220C or 200C fan-forced. Bake the schnitzels on a lined tray following packet directions or until golden and cooked through.
  2. Meanwhile, to make the roast capsicum mayonnaise, process the capsicum and mayonnaise in a food processor until smooth.
  3. Place the beans, onion, rocket, tomato and dressing in a bowl. Toss gently to combine. Serve schnitzels with mayonnaise, salad and lemon wedges.

Nutritions of Chicken schnitzel with roast capsicum mayonnaise

fatContent: 686.886 calories
saturatedFatContent: 47.7 grams fat
carbohydrateContent: 7.4 grams saturated fat
sugarContent: 31.7 grams carbohydrates
fibreContent: 7.1 grams sugar
proteinContent:
cholesterolContent: 31.3 grams protein
sodiumContent:

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