Oven baked chicken schnitzel
99% fat-free plain Greek yoghurt
¾ cup(s), (180g)
150 g, (multigrain)
⅓ cup(s), finely chopped (see note)
Skinless chicken breast
500 g, fat trimmed, (buy 4x150g)
12 individual, trimmed
1 bunch(es), trimmed
1 cup(s), trimmed
1 medium, cut into wedges
1 x 3 second spray(s)
- 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.
- 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.
- Meanwhile, boil, steam or microwave potatoes, carrots and broccolini, separately, until tender. Drain. Serve schnitzels with vegetables, rocket and lemon wedges.