Chicken Schnitzel with Corn Tomato Salad

SERVES 4 PREPARATION 25 MINUTES COOKING 35 MINUTES

2 medium red capsicums, seeded, chopped 200g red grape tomatoes 1½ tablespoons olive oil 2 corn cobs, trimmed 4 chicken breast fillets ½ cup soy milk 2 teaspoons smoked paprika 1 cup quinoa flakes 1 tablespoon lemon thyme, finely chopped vegetable oil for shallow-frying 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 2 spring onions, thinly sliced ½ cup coriander leaves

1. Preheat oven to moderately slow, 160°C.

2. Place capsicum and tomatoes in a roasting pan. Drizzle with 2 teaspoons oil. Roast for 20 minutes or until tomatoes begin to soften.

3. Cook corn on a heated, oiled grill plate or barbecue, turning occasionally, for 15 minutes or until corn is lightly charred and tender. Cool slightly. When cool enough to handle, cut down cobs with a sharp knife to remove kernels. Place in a large bowl.

4. Using a sharp knife, cut each chicken breast in half widthways. Place chicken half between two pieces of cling film. Gently pound with a meat mallet or rolling pin until 1cm thick. Repeat.

5. Combine soy milk and 1 teaspoon paprika in a large bowl. Season. Add chicken and toss to coat.

6. Combine quinoa, thyme and remaining paprika in a large, shallow bowl. Remove chicken, one piece at a time, from milk mixture, shaking off excess. Dip into quinoa mixture to coat. Chill.

7. Heat enough vegetable oil in a large frying pan to come 2cm up the side of the pan on medium. Cook chicken in batches for 2 minutes each side until chicken is golden brown and cooked through. Drain.

8. Place vinegar, mustard and remaining olive oil in a screw-top jar. Shake well and season to taste.

9. Add capsicum mixture to corn with spring onion, coriander and dressing. Toss gently to combine. Serve chicken with salad.