It’s been a staple of the Country Club for a good few years: good, old fare from our seasoned kitchen. When we overhauled our menu a couple of years ago, this firm favourite was given a facelift and now is one half of our Light and Healthy menu offering. If you are looking for a well-balanced meal that fits in with your pre-Summer eating plan, we’ve got you! Learn how to make our Chicken Schnitzel with Char-Roasted Butternut Barley Salad, Steamed Broccoli and Cheese Sauce with Chef G.
Don’t fry more than two breasts (if you are preparing more than two) at a time in a regular-sized skillet, or the oil’s temperature will drop and the schnitzels will become greasy. When the oil is at the right temperature, the schnitzels will absorb very little oil and cook up light and crisp.
…if you want to serve it the way we do at the Fig…
We pair our chicken schnitzel with pearled barley because it is a whole grain with a pleasant, chewy texture and a slightly nutty flavour. It is also quite nutritious and rich in fibre, vitamins, and minerals.
Whichever type of barley you choose, it is easy to cook. All you need are a few cups of water or broth and simple seasonings (plain ol’ kosher salt works just fine!).
Boil three cups of water (or broth) and add 1 cup of barley. Season to your liking. For me, a good pinch of kosher salt does the trick. Reduce the heat to medium-low and simmer, covered, until most (or all) of the liquid is absorbed and the barley is tender with a slightly chewy texture. Pearl barley takes 25 to 30 minutes to cook, and hulled barley will take 45 minutes to an hour to cook.
Drain and garnish. Transfer the cooked barley to a colander to drain any excess liquid. Garnish with chopped parsley.
Pour about an inch of water into a skillet or wok and bring it to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over boiling water and cook until the broccoli is crisp-tender; about eight to 10 minutes depending on the size of the florets.
Preheat the oven to 205 degrees Celsius.
Peel butternut with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, then cut slices into 1-inch cubes.
Combine butternut squash cubes, cooking oil, and garlic in a large bowl and toss until well coated. Season with salt and pepper. Arrange in a single layer on a baking sheet.
Roast in the preheated oven until squash is lightly browned and tender when pierced with a fork; about 25 to 35 minutes.
Melt butter: In a medium size sauce pan over medium high heat, add the butter and melt.
Whisk: Now add in a bit of flour to the butter, then slowly whisk in milk to your desired thickness. Next, add in the cheddar and the Parmesan cheese. Continue to mix until the cheese is melted.
We garnish ours with butternut chips but you can use a garnish of your choice. Enjoy!