Everyone loves a good Chicken Schnitzel, so how about this version with a Middle Eastern twist?
At a glance
Preheat oven to 220°C fan forced. Arrange Broccolini and lemon wedges in a large roasting pan. Drizzle with olive oil, sprinkle with spice, and turn to coat. Roast for 10-15 minutes until tender.
Meanwhile, heat the vegetable oil in a non-stick frying pan over medium heat. Cook the schnitzel, in batches, for 3-4 minutes on each side or until golden. Remove to a wire rack to drain. Cover loosely to keep warm while cooking the remaining schnitzel.
Remove the Broccolini from the oven. Crumble over the feta and scatter with pine nuts and mint. Slice the schnitzel crossways into pieces and arrange them over the Broccolini. Squeeze over the roasted lemon and serve.