Chicken schnitzel piccata

Name: Creamed-spinach baked hake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: frozen potato wedges 750 g,frozen creamed spinach 500 g,frozen hake fillets 600 g,Swiss chard 1 x 200 g packet,garlic-and-herb butter 75 g,sea salt and freshly ground black pepper, to taste

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

1 x700 g pack Woolworths crumbed free-range chicken schnitzels
70 g Woolworths garlic-and-herb butter
1 lemon, sliced
50 g capers
3-4 celery or fennel stalks, sliced
sea salt and freshly ground black pepper, to season

Method

1. Preheat the oven to 180°C. Bake the schnitzels on a tray for 20 – 25 minutes until golden and crunchy.

2. Melt the butter in a pan. Fry the sliced lemon in the butter until caramelised. Spoon in the capers and cook for 1 minute, then add the baked schnitzels and coat in the butter mixture.

3. Season to taste and serve hot with celery, green beans, asparagus or Tenderstem broccoli.

Curried butternut soup

Boerewors pie with carrot pickle

Beef-and-vegetable stir-fry

Creamed-spinach baked hake