- 2 x 400g packets Lilydale Breast Schnitzel
- 2 corn cobs, husks removed
- 2 limes, halved
- 400g can lentils, rinsed, drained
- ½ red onion, thinly sliced
- ¼ cup coriander leaves
- ¼ cup extra virgin olive oil
- juice of 1 lime
- 1 witlof, leaves separated
- 1 avocado, cut into wedges
Chicken Schnitzel with Chargrilled Corn & Lentil Salad
10 mins Prep
15 mins Cook
4 Serves
- Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Lay
- Heat a chargrill pan or barbecue plate on high. Cook corn cobs for 10 minutes, turning regularly, until charred. Cook lime halves for 2-3 minutes, until golden.
- Cut corn from cobs and place in a large bowl with lentils, onion and coriander. Mix together oil and lime juice. Add to corn mixture and toss to combine. Arrange witlof and avocado wedges on serving plates. Top with corn mixture. Serve with Lilydale Breast Schnitzel and chargrilled lime halves.
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