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Photo of Chicken schnitzel with creamed spinach and peas by WW

Chicken schnitzel with creamed spinach and peas

Total Time
50 min
20 min
30 min
When you're craving comfort food, you can't go past chicken schnitzels with creamy vegetables. Make a double batch and have schnitzel wraps for tomorrow's lunch


Skinless chicken breast

500 g, fat trimmed

Skim milk

¼ cup(s), (60ml)

Plain flour

¼ cup(s), (35g)


1 medium, lightly beaten

Grated parmesan cheese

2 tbs

Dried breadcrumbs

75 g, panko

Brown onion

1 medium, finely chopped


1 clove(s), crushed

Baby spinach

120 g

Frozen green peas

1 cup(s), thawed

Light cream

1 tbs

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a wire rack with oil and set over a baking tray.
  2. Using a meat mallet, gently pound chicken between sheets of plastic wrap until 1cm thick. Whisk milk, flour and egg in a shallow bowl. Combine parmesan and breadcrumbs on a plate. Dip chicken, 1 piece at a time, in egg mixture, then coat in breadcrumb mixture. Lightly spray both sides of chicken with oil and place on prepared rack. Bake, turning halfway through cooking, for 30 minutes or until lightly browned and cooked through.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add spinach and peas and cook, stirring, for 5 minutes or until spinach has just wilted and peas are tender. Add cream and cook, stirring, for 1 minute.
  4. Serve schnitzels with lemon wedges and creamed spinach and peas.


SERVING SUGGESTION: Mashed potatoes. Boil, steam or microwave 500g potatoes and mash in a large bowl with ⅓ cup (80ml) skim milk.