Chicken Schnitzel Roll
Crispy schnitzel, rosé sauce, buffalo cheese and pesto — all piled into a toasted roll
Ingredients
Method
Step 1. Boil the Silverbeet and Black-Eyed Peas
- Roughly shred the silverbeet leaves and dice the stems. In a large pot, bring water to a boil and stir in the sugar. Add the black-eyed peas and silverbeet (leaves and stems) to the pot. Cook for 35 to 40 minutes, or until the peas are soft and break easily when pressed between your fingers. Once cooked, strain well and set aside to cool slightly.
Step 2. Sauté the Aromatics
- In a deep frypan or sauté pan, heat the olive oil over medium heat. Add the diced onions, garlic, and chilli if using. Sauté until the onions soften and the garlic is fragrant, without letting it brown. This creates the flavour base for the dish.
Step 3. Cook the Greens and Peas
- Add the drained black-eyed peas and silverbeet mixture to the sauté pan. Season with salt and gently stir to combine. Cook over low heat for about 15-20 minutes, uncovered, stirring occasionally. Try not to stir too often or too vigorously—you want to keep some texture.
- During the final 5 minutes of cooking, stir in the chopped coriander and let it gently wilt into the mixture.
2 Responses
Thank you, great recipe, my family loves it!
that’s amazing to hear.