Chicken schnitzel with creamed spinach and peas
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
When you're craving comfort food, you can't go past chicken schnitzels with creamy vegetables. Make a double batch and have schnitzel wraps for tomorrow's lunch
Ingredients
Skinless chicken breast
500 g, fat trimmed
Skim milk
¼ cup(s), (60ml)
Plain flour
¼ cup(s), (35g)
Egg(s)
1 medium, lightly beaten
Grated parmesan cheese
2 tbs
Dried breadcrumbs
75 g, panko
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Baby spinach
120 g
Frozen green peas
1 cup(s), thawed
Light cream
1 tbs
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a wire rack with oil and set over a baking tray.
2
Using a meat mallet, gently pound chicken between sheets of plastic wrap until 1cm thick. Whisk milk, flour and egg in a shallow bowl. Combine parmesan and breadcrumbs on a plate. Dip chicken, 1 piece at a time, in egg mixture, then coat in breadcrumb mixture. Lightly spray both sides of chicken with oil and place on prepared rack. Bake, turning halfway through cooking, for 30 minutes or until lightly browned and cooked through.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add spinach and peas and cook, stirring, for 5 minutes or until spinach has just wilted and peas are tender. Add cream and cook, stirring, for 1 minute.
4
Serve schnitzels with lemon wedges and creamed spinach and peas.
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