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Crispy chicken schnitzel with vegetables

Crispy chicken schnitzel with vegetables

Total Time
40 min
20 min
20 min
Crisp and crunchy on the outside, juicy and tender on the inside – these family-friendly schnitzels are oven-baked and served with steamed veggies.


Skinless chicken breast

660 g, (4 x 165g)

Plain flour

2 tbs


2 medium, lightly beaten

Dried breadcrumbs

1 cup(s), (70g)


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


½ medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  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.


Tarragon has a subtle anise-like flavour that pairs well with chicken, fish, eggs and vegetables. It’s generally available in the warmer months. If unavailable, replace with sprinkling of dried tarragon leaves instead.