Chicken schnitzel, pumpkin and steamed greens

Instructions

1 Preheat oven to 200°C. Line two large baking trays with baking paper. Place pumpkin on 1 prepared tray and spray lightly with oil. Roast for 40 minutes, turning halfway through or until golden and tender.

2 Meanwhile, place oats and pumpkin seeds in a food processor. Process until finely chopped. Transfer to a shallow bowl and add parmesan, chives and lemon zest. Stir to combine. Place flour in a second shallow bowl and egg and milk in a third.

3 Cut each chicken breast through the middle horizontally to give 4 thin fillets. Dust each fillet in flour, then dip in beaten egg and finally press into oat mixture to coat fillet evenly. Place on prepared tray and repeat with remaining chicken. Cover and refrigerate for 20 minutes.

4 Heat a large, non-stick frying pan over a medium-high heat and spray both chicken sides with oil. Cook fillets for 3 minutes each side, or until golden and cooked through.

5 Serve chicken with roasted pumpkin and steamed greens.