Chicken schnitzel
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
1
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.
2
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.
3
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.
4
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.
5
Steam or microwave beans until tender. Serve schnitzels with mash, beans, roasted tomatoes and lemon wedges.
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