Homemade Chicken Schnitzel & Salad

14 Ingredients

Number of servings

4

Salad

2 cup watermelon, diced
1 carrot, peeled into ribbons
1 Continental cucumber, peeled into ribbons
1/3 cup continental parsley leaves
250grams cherry tomatoes, halved
1/4 cup canned no added salt corn kernels

2 small chicken breast fillets, split crossways
5milliliter olive oil cooking spray
1 cup light ricotta
3tablespoons wholemeal flour
2 cup shredded lettuce
1 free-range egg, lightly beaten
80grams light cheddar, finely grated
80grams mixed grain breadcrumbs

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 200ºC/180ºC fan-forced. Line a baking tray with baking paper.

Step 2 of 5

Mix cheddar and breadcrumbs in a shallow bowl. Place flour and egg in separate shallow bowls.

Step 3 of 5

Place each piece of chicken between two layers of baking paper, pound out lightly with a rolling pin to flatten to 5mm thick. Working with one piece at a time, coat chicken in flour, then dip in egg and coat in breadcrumb mixture. Place chicken on tray. Spray with oil.

Step 4 of 5

Bake for 15 minutes. Turn chicken pieces and spray lightly with oil. Bake for a further 10 minutes or until golden.

Step 5 of 5

Combine carrot, cucumber, tomato, parsley, lettuce, watermelon and corn in a large bowl. Divide salad among plates, dollop with ricotta and serve with schnitzel.