1 packet Chicken Schnitzels
Dob of butter
1 tub Wattle Valley Chunky Roasted Pumpkin Dip with Cashews & Feta
Salt & Pepper to taste
2 tbls Wellyboot Extra Virgin Olive Oil
1 cup shredded cheddar
4 tbls parmesan cheese
Heat your frypan and add butter and oil. Cook the schnitzels until golden brown on each side. Remove from pan and place in an oven proof baking dish. Smear thinly a small amount of Chunky Roast Pumpkin dip over each schnitzel, top with equal amounts of grated cheese and 1 tbs parmesan cheese on top. Pop into a pre heated oven on 200 degrees for approx 5 – 8 minutes or until cheese is melted. Serve with a fresh salad.
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