09 Apr Chicken Schnitzel with Mashed Kumara

• 400g chopped tomatoes
• 2 cloves crushed garlic
• 1tlbs balsamic vinegar
• black pepper
• 500g kumara, peeled and coarsely chopped
• 2 teaspoons reduced-fat spread 
•  ¼ cup trim milk
• 2 large (200g each) chicken breast fillets, halved horizontally
• ¼ cup plain flour
• 1 egg white, lightly beaten
• 1 ¼ cups quinoa flakes
• 1 ½ tablespoons olive oil
• 4 cups broccoli florets
• 4 cups baby rocket  

METHOD

1. In a small saucepan, place tomatoes, garlic and vinegar and set over a high heat. Bring to the boil, then reduce heat and simmer, stirring occasionally, for 15 minutes, or until sauce thickens. Season with cracked black pepper. Set aside. 
2. In a large saucepan of boiling water, cook kumara for 10-12 minutes, or until just tender. Drain. Return kumara to the pan. Add spread and milk then season with pepper. Mash until smooth. Cover to keep warm. 
3. Meanwhile, using a meat mallet or rolling pin, flatten chicken between 2 pieces of plastic wrap until 5mm thick. On a plate, place flour. In a shallow bowl, whisk egg white with 1 tablespoon water. On a second plate, place quinoa flakes. Dip chicken into flour, then egg white mixture and then quinoa and place on a third plate. Continue to coat remaining chicken to make 4 crumbed schnitzels. 
4. In a large non-stick frying pan, heat olive oil over medium-high. Cook schnitzels for 2-3 minutes each side, or until golden and cooked through. 
5. Meanwhile, in a medium saucepan of boiling water, cook broccoli for 2 minutes, or until just tender. Drain. 
6. Serve chicken with tomato sauce, kumara mash, broccoli and rocket.