Photo of Chicken schnitzel & potatoes by WW

Chicken schnitzel & potatoes

Points® value
Total Time
45 min
20 min
25 min
This is a family-friendly recipe that also tastes great served cold. If you don’t have panko breadcrumbs, you could use ordinary wholemeal breadcrumbs instead.


New potatoes, raw

700 g

Plain White Flour

3 tablespoon(s), level

Egg, whole, raw

2 medium, raw, lightly beaten

Breadcrumbs, dried

90 g, panko


1 zest(s) of 1, plus wedges to serve

Lemon Juice, Fresh

2 tablespoon(s)

Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Reduced Fat Mayonnaise

3 tablespoon(s)

Parsley, fresh

3 tablespoon(s), plus extra to serve

Dijon Mustard

½ teaspoon(s), heaped


  1. Cook the potatoes in a pan of boiling water for 20 minutes or until tender, then drain.
  2. 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.
  3. 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.
  4. 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.