Looking for a really easy Easter dinner? Don’t want to spend all day in the kitchen? Then I’ve got you covered! This dinner is really quick, easy to prep and is a lot of fun! The young and the not so young at heart around your table will all enjoy this meal. This meal is inspired by my Chicken Schnitzel Dinner. This meal consists of chicken schnitzel, mashed potatoes, sweet potato rounds and a selection of veggies. This meal is easy to customize for your family! You can use what ever vegetables you like, whatever salad rocks your boat, and you can season your mashed potatoes with whatever you like! You can give your chicken a kick with some Cajun seasoning or do a classic chicken schnitzel or an Italian twist. The options are endless!
To save time you can do the following ahead of time:
- peel and chop potatoes, place in pot with water
- peal, chop and season sweet potato rounds
- clean and prep the veggies of your choice, place in prepared steamer
- make dressing for salad
- prep salad (leave dressing aside)
- set the table
- preheat the oven for the sweet potato
- make pecan sauce (optional)
When my hubby and I were starting to get hungry and we wanted to start dinner I turned on the element for the potatoes, placed sweet potatoes in the oven and helped prep the chicken schnitzel. Once the chicken hit the pan I turned on the element to steam my veggies. While the chicken was cooking I mashed the potatoes, got the piping bag ready, and assembled the “rabbit feet”. My meal was timed well and everything ended up finishing up all around the same time (approximately). I used my leftover pecan sauce from making pancakes, so the recipe provided will make more pecan sauce than you may need, but the leftovers can be served over French toast or pancakes.
A festive and easy dinner for your Easter table!
- 1 chicken breast/person
- 1-2 cups bread crumbs
- 1 egg/2 chicken breasts
- pinch of salt and pepper
- selected seasonings (for breadcrumbs and eggs)
- olive oil
- Potatoes (about 1-2 per person depending on size)
- Salt and pepper
- seasonings of your choice
- 1/2 of a large and long sweet potato (for 2-4 people)
- olive oil
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of ground clove
- Pinch of salt
- Baby Spinach
- 1/4 cup of dried cranberries
- 1/4 cup pecans
- 1 apple diced
- 1/2 cucumber diced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp honey
- 1 1/2 tsp Dijon mustard
- 1/4 tsp salt
- pinch of pepper
- 1/2 cup butter
- 1/3 cup honey
- 2/3 cup brown sugar
- pinch of salt
- 1 1/2 cup chopped pecans
Season breadcrumbs with garlic powder, dried parsley, and parmesan cheese.
Whisk together the eggs and pour them into a pie plate.
Pound chicken breasts so they are about 1/4 inch thick.
In a skillet, heat olive oil over medium heat. Dip the chicken breasts in eggs and then generously dredge in breadcrumbs. Place in the skillet.
Cook until golden brown on each side (about 3-6 minutes per side). Chicken is finished when it is golden brown and cooked through.
Peel and cut potatoes, and place in a pot. Just cover with water
Bring to boil and cook potatoes until a fork can easily poke through one.
Strain the potatoes and place in a bowl. Return pot to element. Add 1/4 cup salted butter and a splash of milk. Once butter is melted pour over the potatoes and cover with towel, allow to sit for a couple minutes.
Use a potato masher to mash potatoes and season according to your taste. I also used a hand mixer to whip my potatoes to reduce the lumps to they would pipe easier.
Get a large star tip and fit piping bag with it. Fill piping bag with mashed potatoes and set aside.
Preheat oven to 400.
Peel one half of a sweet potato.
From one end to the other of a large and long sweet potato, slice 1/2 inch rounds.
Place the sweet potato rounds on one layer on a baking sheet. Use a basting brush and brush olive oil on both sides of the sweet potato. Sprinkle with salt. In a small bowl combine cinnamon, nutmeg and ground clove. Use your fingers to sprinkle approximately half of the mixture onto the sweet potato rounds. You can season as much or as little as you like
Bake for 10 minutes and then pull out, flip the rounds over and season the other sides with the other half of the cinnamon mixture.
Bake for another 15 minutes. Make sure the sweet potatoes are cooked through by using a fork to see if it can easily poke through.
Spoon a little bit of the pecan sauce onto each potato round (use as much or as little as you like, be careful it is quite sweet). Take the smaller rounds and cut them in half. On one side of your larger potato round place 3 pecans to be the smaller part of the paws, place half of the smaller round beneath the 3 pecans with the round part facing the pecans (this is the "palm"). Use pictures as guide.
Place spinach in a bowl and top with your toppings, (I waited until last minute to chop and add the apples)
Place all of the dressing ingredients in a container with a lid and mix together thoroughly.
Top salad with dressing when ready to serve, or allow guests to self-serve.
In a sauce pan add the butter, honey, brown sugar and pinch of salt. Cook over medium heat, continuously stirring to prevent burning. After 2 minutes or until the sauce is smooth remove from heat and stir in pecans.
Place chicken schnitzel in the center of your plate, using a star tip and a piping bag, pipe a rabbit tail in the middle of the chicken schnitzel. Place 2 sweet potato rounds with the pecans facing down on each side of the bottom of the chicken schnitzel.
Serve along side a salad and your favourite vegetable sides.