Crispy chicken cutlets with tarragon butter vegetables
Chicken breast, skinless, raw
Plain White Flour
Egg, whole, raw
2 medium, raw, lightly beaten
Calorie controlled cooking spray
2 medium, cut into batons
200 g, trimmed
20 g, softened
30 g, chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking tray with baking paper.
- Put the chicken between 2 sheets of clingfilm and bash with a rolling pin to a thickness of 1cm.
- Put the flour, eggs and breadcrumbs into 3 separate shallow bowls. Dust the chicken in the flour, then dip it in the egg and finally the breadcrumbs to coat. Transfer to the prepared baking tray and mist all over with cooking spray. Bake for 15-20 minutes until cooked through and golden.
- Meanwhile, put the carrots into a large steamer set over a pan of boiling water. Steam for 6-7 minutes, then add the green beans and steam for another 2-3 minutes, until tender. Add the spinach and steam for 2 minutes, until wilted. Transfer the vegetables to a serving bowl and toss with the butter and tarragon. Season to taste and serve with the chicken and lemon wedges.