Woolworths Chicken Schnitzel with Ultimate Cheesy Cauliflower
(28 Jun 2020)


Woolworths Chicken Schnitzel with Ultimate Cheesy Cauliflower and Broccoli
Woolworths crumbed free range chicken schnitzel (daily diff)
Salt and freshly ground black pepper
1 small cauliflower head, cut into thick steaks or quartered
1 small broccoli head, cut into thick steaks or quartered
Extra virgin olive oil to drizzle over
For the cheesy cauliflower and broccoli
4T butter
4T flour
About 4 cups of milk
1 bay leaf
1/4t freshly grated nutmeg
200g grated cheddar (Daily diff)
Salt and freshly grated black pepper to taste
2t hot English mustard
Add the schnitzel to a roasting tray before seasoning with salt and freshly ground black pepper. Place in an oven preheated to 180C to cook for 20 - 25 minutes or until golden and brown and cooked through.
Coat the cauliflower and broccoli to a roasting tray and drizzle over some olive oil before seasoning and roasting along with the schnitzels
For the cheese sauce
Heat the butter in a pot over a medium heat. Add the flour and begin mixing, cooking for about 1 minute or until the flour and butter mixture begins to get a nutty smell.
Gradually pour in the milk, whisking continuously as its added. The sauce should begin to thicken almost immediately but continue to whisk until its reached the correct thickness of a thick pancake batter.
Add the bay leaf and nutmeg, mix through then slowly add the cheese while still whisking which will stop any cheese clumps forming. If some clumps do form just whisk a little longer to help it breakdown and melt into the sauce.
Season with salt and peppered mix through with the mustard.
Remove the cauliflower and broccoli from the oven once slightly charred and cooked through. About 30 minutes. Pour over the cheese sauce and return to the oven to cook for another 10 minutes or until the sauce is bubbling away with some golden cheesy spots
Serve the schnitzel with the bubbling veggie bake and a side salad.

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