Healthy chicken schnitzel with snow pea salad recipe
This lovely light schnitzel is made with multigrain crumbs, garlic and a little parmesan cheese. Oh, and it’s just lightly sprinkled over and oven baked, not fried.
- 90g (about 2 slices) multigrain bread
- 1 garlic clove, minced
- 10g grated parmesan cheese
- ½ tsp black pepper
- 4 x 130g chicken breasts
- oil spray
- 225g snow peas (mange tout), trimmed
- 50g spinach leaves, chopped
- 3 tsp lime or lemon juice
- 2 tsp sesame oil
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 tsp sugar
Place bread, garlic, parmesan and pepper in a food processor and pulse until it resembles fine breadcrumbs.
Preheat the oven to 200°c and line an oven tray with baking paper.
Slice each chicken breast in half lengthways to make 2 thin steaks.
Place chicken steaks on oven tray, spray lightly with oil and top generously with bread crumbs.
Spray breadcrumbs lightly with oil and bake in the oven for 8 minutes until chicken is cooked through.
While chicken is cooking, bring a small-medium saucepan of water to a boil, add snow peas for 2 minutes and drain.
Refresh peas in icy cold water, drain and pat dry. Toss snow peas with spinach.
Add lime juice, sesame oil, olive oil, soy sauce and sugar in a jar and give a good shake.
Pour dressing over salad.
Serve salad with schnitzel and a lemon wedge if you like.