Oven baked chicken schnitzel
4
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
When you're craving comfort food, you can't go past chicken schnitzels with roasted vegetables. Make a double batch and have schnitzel wraps for tomorrow's lunch
Ingredients
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (180g)
Dried breadcrumbs
150 g, (multigrain)
Fresh herbs
⅓ cup(s), finely chopped (see note)
Skinless chicken breast
500 g, fat trimmed, (buy 4x150g)
Baby potatoes
400 g
Baby carrot
12 individual, trimmed
Broccolini
1 bunch(es), trimmed
Rocket
1 cup(s), trimmed
Lemon(s)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place yoghurt in a shallow bowl. Combine breadcrumbs and herbs on a plate.
2
Dip 1 schnitzel in yoghurt, scraping off any excess. Press schnitzel in breadcrumb mixture to coat. Lightly spray both sides with oil and place on prepared tray. Repeat with remaining schnitzels, yoghurt and breadcrumb mixture. Bake for 12–15 minutes or until golden and cooked through.
3
Meanwhile, boil, steam or microwave potatoes, carrots and broccolini, separately, until tender. Drain. Serve schnitzels with vegetables, rocket and lemon wedges.
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