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Photo of Chicken schnitzel by WW

Chicken schnitzel

4 - 8
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This version of the classic schnitzel is healthier and has a great flavour thanks to the chives and parmesan. Definitely a family favourite!

Ingredients

Skinless chicken breast

500 g, (2 x 250g fillets)

Plain flour

1 tbs, (take ¼ cup in plate to dip and shake off excess)

Egg(s)

1 medium, lightly beaten

Skim milk

⅓ cup(s), (80ml)

Panko breadcrumbs

60 g

Fresh chives

2 tbs, chopped

Grated parmesan cheese

2 tbs

Olive oil

2 tsp

Parsnip

300 g, chopped

Potato

300 g, chopped

Cherry tomatoes

500 g, truss variety (2 x 250g punnets)

Green beans, cooked

200 g

Lemon(s)

1 medium, cut into 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 horizontally to make 2 thin fillets. Place flour on a plate and whisk egg and 1 tablespoon milk in a bowl.
  2. Combine breadcrumbs, chives and parmesan on a plate. Dip each fillet in flour, shake off excess. Dip into egg mixture and then coat in breadcrumbs. Place on a large plate.
  3. Heat oil in a large non-stick frying pan over medium heat. Cook chicken for 1-2 minutes until golden. Transfer to a prepared tray, bake for 6-8 minutes or until cooked through. Place tomatoes on other prepared tray and lightly spray with oil. Bake for 8minutes or until tomatoes are soft.
  4. Meanwhile, cook parsnip and potato in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Mash with remaining milk until smooth. Serve schnitzels with mash, roasted tomatoes and lemon wedges.

Notes

TIP: Japanese-style panko breadcrumbs have a light, airy texture that absorbs less oil making them ideal for crisp and crunchy coatings. You’ll find them in the Asian food section in major supermarkets.

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