Only have 20 minutes to cook tonight? Put the phone down, you don't need to resort to delivery. We're accelerating things with these pre-crumbed schnitties. Yeah, you could do it yourself, but when time is working against you, these golden and delicious schnitts are working for you. Add a steamed green and a velvety sauce and it's bistro O'clock at yours.
Heat oil in a frypan over medium heat. Add schnitzels and cook, turning once, for 8–10 minutes or until cooked through and golden. Drain on paper towel, season with salt and keep warm. While schnitzels are cooking, continue with step 2.
Cut broccoli into small florets. Trim snow peas and halve. Roughly chop dill. Peel and crush garlic.
Heat butter in a frypan over medium heat until foaming. Add garlic, broccoli and 20ml (1 tablespoon) water, cover with a lid and steam for 2–3 minutes. Add snow peas and steam for a further 1–2 minutes.
Juice lemon. Place honey, Dijon mustard, aioli, ¼ teaspoon lemon juice and a sprinkle of salt and pepper in a small bowl and mix to combine.
Add spinach to pan with vegetables and stir until wilted. Add dill, remaining lemon juice, salt and pepper and stir to combine.
Divide chicken and vegetables between plates and drizzle with honey mustard sauce to serve.