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Photo of Oven baked chicken schnitzel by WW

Oven baked chicken schnitzel

6
Points
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

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 potato

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.

Notes

Use a mixture of fresh herbs such as chives, parsley, basil, oregano and sage.

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