Chicken Schnitty
Serves: 2
Prep time: 15 minutes
Cook time: 10-12 minutes
Ingredients:
½ bunch flat leaf parsley, chopped
Zest of one lemon
2 tablespoons parmesan, finely grated
½ cup breadcrumbs, multigrain or sourdough
1 egg, lightly beaten
½ cup wholemeal flour
Ground black pepper, to taste
1 chicken breast (approx. 300 grams)
1 teaspoon olive oil
Lemon to serve
2 cups of garden salad or 1 cup of steamed veggies
Method:
PREHEAT oven to 180°C and line a tray with baking paper.
CUT chicken breast in half and place between baking paper or glad wrap. Pound each piece flat (to about half a cm thick) with a rolling pin or meat tenderiser.
ADD parsley, lemon zest, parmesan and breadcrumbs to a bowl. Combine well.
ADD beaten egg to another bowl.
PLACE flour on a flat plate then grind pepper over and stir to combine.
ROLL each flattened chicken breast half in flour then dip in egg mixture. Allow chicken to drain slightly, then roll in the breadcrumb mixture. Place on prepared baking tray.
DRIZZLE the chicken lightly with olive oil.
BAKE in oven for 5-6 minutes then flip chicken and continue baking until cooked through (about 5-6 minutes more).
SERVE the chicken with a lemon wedge and a garden salad or steamed vegetables on the side.