Kidspot Kitchen

Kidspot Kitchen

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.