Chicken schnitzel

Total Time
This version of the classic schnitzel is healthier and has a great flavour thanks to the chives and parmesan. Definitely a family favourite!
  • skinless chicken breast
    500 g, (2 x 250g fillets)
  • plain flour
    1 tbs, (take 1/4 cup in plate to dip and shake off excess)
  • egg(s)
    1 medium, lightly beaten
  • skim milk
    ⅓ cup(s), (80ml)
  • Breadcrumbs, panko
    60 g, (1 cup)
  • fresh chives
    2 tbs, chopped
  • grated parmesan cheese
    2 tbs
  • olive oil
    2 tsp
  • parsnip
    300 g, chopped
  • potato
    300 g, chopped
  • cherry tomato
    500 g, truss variety ( 2 x 250g)
  • lemon(s)
    1 medium, cut into wedges, to serve
  • oil spray
    1 x 3 second spray(s)
  1. Preheat oven to 200°c. Line 2 baking trays with baking paper. Cut each chicken breast horizontally to make 2 thin fillets. Place flour on a plate and whisked egg and 1 tbs milk in a bowl.
  2. Combine the breadcrumbs, chives and parmesan on a plate. Dip each fillet into the flour, shake off excess. Dip into the egg mixture and then breadcrumbs to coat. Place on a large plate.
  3. Heat the oil in a large non-stick frying pan over medium heat. Cook the chicken for 1-2 minutes until golden. Transfer to the prepared tray. Place the tomato on another prepared tray, spray lightly with oil. Bake for 8-10 minutes or until tomatoes are soft and chicken has cooked through.
  4. Meanwhile, cook parsnip and potato in a saucepan of boiling water for 10 minutes. Drain. Mash with remaining milk until smooth. Serve schnitzels with mash, roasted tomatoes, beans and lemon wedges.

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