Crispy chicken schnitzel with vegetables
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Crisp and crunchy on the outside, juicy and tender on the inside – these family-friendly schnitzels are oven-baked and served with steamed veggies.
Ingredients
Skinless chicken breast
660 g, (4 x 165g)
Plain flour
2 tbs
Egg(s)
2 medium, lightly beaten
Dried breadcrumbs
1 cup(s), (70g)
Carrot(s)
2 medium, cut into batons
Green string beans
200 g, trimmed
Baby spinach
120 g, leaves
Olive oil
2 tsp
Fresh tarragon
2 tbs, chopped
Lemon(s)
½ medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper.
2
Place the chicken between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1cm thickness.
3
Place flour, eggs and breadcrumbs into 3 separate shallow bowls. Working with 1 chicken piece at a time, dust in flour, then dip in egg and finally coat in breadcrumbs. Transfer to prepared tray and lightly spray with oil. Bake for about 20 minutes, or until golden and cooked through.
4
Meanwhile, place carrots in a large steamer over a pan of boiling water. Steam for 6-7 minutes, then add beans, steam a further 2-3 minutes, until tender. Add spinach, steam a final 1-2 minutes, or until wilted. Transfer the vegetables to a large serving bowl. Season with salt and pepper and toss with oil and tarragon.
5
Serve chicken with vegetables and lemon wedges.
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