Chicken Schnitzel
Chicken Schnitzel doesn't have to leave your diet when it tastes this yum and it's good for you!
Ingredients
- 200 g chicken breast cut in half lengthways
- 1 tablespoon wholemeal flour or gluten free alternative
- 2 tablespoons wholemeal breadcrumbs or gluten free alternative
- 1/2 teaspoon garlic powder
- 1/2 lemon zested
- 1 tablespoon parmesan cheese grated
- 2 tablespoons fresh parsley roughly chopped
- 2 free range eggs
- 2 tablespoons milk
- 1/2 tablespoon extra-virgin coconut oil for frying
- salt & pepper to taste
Ingredients for Chips
- 2 potatoes cut into thick chips
- 1/2 tablespoon extra-virgin olive oil
- salt to taste
Ingredients for Serving
- 2 cups mixed salad
- 8 cherry tomatoes quartered
- 2/3 cucumbers diced
- 2 tablespoons fresh basil
- 1/2 tablespoon extra-virgin olive oil
- 1/2 lemon zested and juiced
Instructions
- Preheat oven to 180°C and line a tray with baking paper.
- Place potato and oil in a large bowl and season with salt. Toss to combine and place on the baking tray in a single layer.
- Bake for 25-30 minutes or until golden and tender.
- Place flour on one plate.
- On a second plate combine breadcrumbs, garlic powder, lemon zest, parmesan, parsley and season with salt and pepper.
- Whisk egg and milk together in a shallow bowl.
- Coat the chicken in the flour.
- Dip the chicken into the egg mixture, then coat in the breadcrumb and parmesan mixture and set aside.
- Repeat with remaining chicken.
- Heat oil in a frying pan over medium-high heat.
- Cook chicken, in batches, for 4-5 minutes on each side or until the chicken is golden and cooked through.
- Combine rocket, tomatoes and cucumber in a large bowl.
- To make the dressing place the basil, olive oil and lemon juice and zest in a blender and blitz until well combined.
- Pour dressing over salad and toss well to combine.
- Serve salad with chips and top with schnitzel.