Cauliflower Chicken Breast Schnitzel with Baby Rocket Salad

10 mins Prep
20 mins Cook
4 Serves
  • 4 Lilydale Cauliflower Chicken Breast Schnitzels


  • 120g baby rocket
  • 1/2 cup shaved parmesan
  • 80g snow pea tendrils
  • 4 tablespoons pomegranate arils
  • Baby red vein sorrel and lemon wedges, to serve


  • 1 tbspn lemon juice
  • 1 tspn Dijon mustard
  • ¼ cup olive oil
Clear selections
Copy to clipboard
  1. Preheat oven to 180°C
  2. Grease and line a baking tray. Place cauliflower schnitzels onto the tray, and once the oven has preheated, put the tray into the oven and cook according to packet instructions.
  3. Meanwhile, in a small bowl, place dressing ingredients and stir to combine. Set aside.
  4. In a medium-sized bowl, combine all salad ingredients except baby sorrel.
  5. Drizzle with the dressing and gently stir to coat the salad.
  6. Remove cauliflower schnitzel from the oven when cooked.
  7. To serve, place the chicken onto 2 serving plates. Divide the salad between the 2 plates and top with baby red sorrel. Season to taste and serve with lemon wedges.
Ingredients copied to clipboard
Link copied to clipboard
Recipe saved to Favourites