Chicken schnitzel

Name: Chicken schnitzel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Skinless chicken breast (2 x 250g); 1 tbs Plain flour; 1 medium Egg(s); 1 tbs Skim milk; 1 cup(s) Panko breadcrumbs (60g); 2 tbs Fresh chives chopped; 2 tbs Grated parmesan cheese; 2 tsp Olive oil; 300 g Parsnip peeled, chopped; 300 g Potato(es) peeled, chopped; 0.25 cup(s) Skim milk (60ml); 500 g Vine-ripened cherry tomato (2 x 250g punnets); 200 g Green string beans trimmed; 1 medium Lemon(s) wedges to serve; 1 x 3 second spray(s) Oil spray

Points®

Total Time

30 min

Prep

15 min

Cook

15 min

Serves

Difficulty

Moderate

This schnitzel gets its delicious flavour from fresh chives and grated parmesan cheese, making it a standout favourite. Plus, with the added bonus of parsnip and potato mash on the side, it's a well-rounded meal that's both comforting and satisfying. Serve alongside vine-ripened cherry tomatoes and tender green string beans for a complete and nutritious dinner. Whether it's a weeknight meal or a weekend treat, this chicken schnitzel is sure to please. Try it out and make it a new family favourite tonight!

Ingredients

Skinless chicken breast

500 g, (2 x 250g)

Plain flour

1 tbs

Egg(s)

1 medium

Skim milk

1 tbs

Panko breadcrumbs

1 cup(s), (60g)

Fresh chives

2 tbs, chopped

Grated parmesan cheese

2 tbs

Olive oil

2 tsp

Parsnip

300 g, peeled, chopped

Potato(es)

300 g, peeled, chopped

Skim milk

¼ cup(s), (60ml)

Vine-ripened cherry tomato

500 g, (2 x 250g punnets)

Green string beans

200 g, trimmed

Lemon(s)

1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)

Instructions

Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut each chicken breast in half horizontally to make 4 thin fillets in total.
Place flour on a plate. Whisk egg and milk in a shallow bowl. Combine panko, chives and parmesan on a large plate. Working with one fillet at a time, dust chicken in flour, dip into egg mixture, then coat in breadcrumbs. Place crumbed chicken on a plate and set aside in fridge.
To make mash, cook parsnip and potato in a saucepan of boiling, salted water for 15 minutes or until tender. Drain and return to saucepan. Add milk and mash until smooth. Season with salt and pepper.
Meanwhile, heat oil in a large non-stick frying pan over medium–high heat. Cook chicken for 1–2 minutes on each side, until golden. Transfer to a prepared tray. Place tomatoes on the other prepared tray and lightly spray with oil. Bake both trays for 6–8 minutes, until chicken is cooked through and tomatoes are soft.
Steam or microwave beans until tender. Serve schnitzels with mash, beans, roasted tomatoes and lemon wedges.

Notes

Chicken schnitzels are freezer friendly - Place in a reusable container with a piece of baking paper in between each schnitzel. Thaw overnight in the fridge and cook the same as step 4.

$12 per month for 12 months*

Chicken schnitzel

Ingredients

Instructions

Notes

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$12 per month for 12 months*