Chicken schnitzel with lemon & parsley potatoes
New potatoes, raw
Plain White Flour
3 tablespoons, level
Egg, whole, raw
2 medium, raw, lightly beaten
90 g, panko
1 zest(s) of 1, plus wedges to serve
Lemon Juice, Fresh
Chicken breast, skinless, raw
Calorie controlled cooking spray
Reduced Fat Mayonnaise
3 tablespoons, plus extra to serve
½ teaspoons, heaped
- Cook the potatoes in a pan of boiling water for 20 minutes or until tender, then drain.
- Line a baking tray with baking paper and place a wire rack on top. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the flour, eggs and breadcrumbs into 3 separate shallow bowls and mix the lemon zest into the breadcrumbs. Put the chicken fillets between two pieces of nonstick baking paper and bash with a rolling pin until the chicken is about 1cm thick.
- Dip each of the chicken fillets in the flour, then the egg and finally the breadcrumbs. Mist a large pan with cooking spray and cook for 1 minute each side until golden, then transfer to the wire rack on the baking tray and cook in the oven for 10 minutes.
- Meanwhile, in a small jug, mix the mayonnaise, lemon juice, parsley and mustard together, and toss with the drained potatoes. Serve the potatoes alongside the schnitzel with the lemon wedges, and the extra parsley scattered over.