4 crumbed chicken schnitzels (approx. 1 kg)
225 g can canned beetroot, sliced
200 g tzatziki
100 g salad leaves
1 Lebanese cucumber
- Heat a large, well-oiled, non-stick frying pan over a medium heat. Add chicken in two batches. Cook for about 5 minutes on each side, or until lightly browned.
- To make beetroot tzatziki, drain beetroot. Place on absorbent kitchen paper. Finely chop. Place in a small bowl. Stir in tzatziki.
- Serve chicken with combined salad leaves and sliced cucumber. Top with beetroot tzatziki.