Healthier Chicken Schnitzel

11 Ingredients

Number of servings

500grams chicken breast fillets
1/2 cup almonds
50grams parmesan, finely grated
2 lemons, 1 zested and halved, 1 cut into wedges to serve
1/2 bunch continental parsley, finely chopped
1 free range egg, lightly beaten
1 Royal Gala apple, cored, thinly sliced
1/3 cup Greek-style natural yoghurt
300grams Woolworths rainbow coleslaw
8 corn cobbettes, steamed
5milliliter extra virgin olive oil cooking spray

Description

Delight at dinnertime with crunchy chicken breast schnitzels served with a colourful slaw, corn cobbettes and lemon wedges. This healthier recipe won't disappoint!

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Split each chicken breast in half to make two thin fillets. Using a rolling pin, lightly beat chicken between two sheets of baking paper until an even thickness (about 1cm).

Step 2 of 4

Place almonds in a food processor and process to coarse crumbs. Transfer to a shallow bowl and stir in parmesan, lemon zest and 1/4 cup parsley. Season with pepper.

Step 3 of 4

Place egg in a shallow bowl. Dip chicken, one fillet at a time, in egg to coat, then in almond mixture. Place on tray and spray with a little oil. Bake for 30 minutes or until golden, turning halfway through cooking.

Step 4 of 4

Meanwhile, juice lemon halves. To minimise browning, toss apple with half of the lemon juice. Combine remaining lemon juice with yoghurt, remaining parsley and 1 tbs water in a large bowl. Add coleslaw and apple, then toss to combine. Serve schnitzels with slaw, corn and lemon wedges.