Chicken Schnizel with roasted sweet potatoes, caramelised onion, and fetta cheese

This is my own recipe, and is a favourite in our household.... even my three year old loves it!

Once again, I don't do measurements.... so the ingredients are mostly guestimates

Ingredients:

700g chicken breast, schnizelled
2 cups of fresh breadcrumbs (I just put a few slices of bread into the blender)
2 tbsp fresh parsley, finely chopped (or you can use dry parsley)
1 cup of plain flour
salt and pepper
3 free-range eggs
extra virgin olive oil for frying the chicken
4 sweet potatoes
salt and pepper
3 tbsp extra virgin olive oil for the sweet potato
3 brown onions, halved and finely sliced
1 tbsp extra virgin olive oil for the onions
2 tbsp brown sugar
1 tbsp balsamic vinegar
a large piece of fetta cheese

Method:

Cut the sweet potato into small pieces. Place into a baking dish, drizzle with olive oil and cover with salt and pepper. Mix. Place into a 180 degree oven to roast.

Fry the onion in some olive oil on a low heat until a golden colour.  Add the sugar and balsamic vinegar, and stir for a few minutes on a low heat until the onion is caramelised. Set aside.

Salt and pepper the flour.
Add the parsley into the breadcrumbs and stir.
Whisk the eggs in a separate bowl.
Coat each piece of chicken breast with the flour, then coat with the egg, then into the breadcrumbs. Seat aside.

Fry the chicken in the olive oil, on a medium heat.

Once the sweet potatoes are roasted, cover with the caramelised onion, and sprinkle with crumbled fetta.
Place in the oven for around 15 minutes.

Yummmmm