Chicken Schnitzel with Chargrilled Corn & Lentil Salad

Serves  4
Preparation   10 mins
Cooking   15 mins
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  • 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


  1. Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Lay Lilydale Breast Schnitzel on prepared tray and bake according to on pack instructions.
  2. 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.
  3. 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.