1 large squash (Crown Prince or Delicata)
4 chicken schnitzel
½ tsp coriander seeds
½ tsp fennel seed
¼ tsp chilli flakes
3 cloves garlic
50ml olive oil
100g Grated Parmesan cheese
For the sauce Gribiche:
1 hard boiled egg
1 tbsp Dijon mustard
1 tbsp vinegar
3 tbsp olive oil
1 tbsp capers (chopped)
Salt & pepper
Preheat the oven to 180 degrees C.
Start by cutting the squash into 1 inch slices.
In a pestle and mortar bash up the coriander, fennel seed and chilli flakes with a pinch of salt until crushed. Add the garlic and crush into the mixture along with the olive oil to make a loose paste.
Cover the squash with the mixture and then toss in the grated parmesan. Line a baking tray with greaseproof paper and add the coated squash slices to the try. Roast in the oven for 20-30 mins.
To make the sauce, peel and chop the egg as finely as you can. Put the egg in a bowl and add the capers, mustard, vinegar and olive oil and mix together to emulsify. Add in the chopped herbs and season to taste.
Now it’s time to pan fry the schnitzel.
Put a pan on a medium high heat and add an even layer of vegetable or coconut oil and allow to get warm. It looks like a lot of oil but it allows the chicken to get an even golden brown colour all over.
Season the schnitzel and add to the pan, cook on each side for 3-4 mins or until cooked through, drain on kitchen paper to get rid of any excess oil.
Serve the schnitzel alongside the roast squash and a good dollop of the sauce.