Chicken Schnitty
Serves: 2
Prep time: 15 minutes
Cook time: 10-12 minutes
1 serves per portion
Recipe courtesy of Suzie van Laarhoven, Country Kitchens team
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.
What's Great About It:
Schnitty is Australian slang for schnitzel – thinly sliced meat that has been crumbed and fried. This Australian classic can be found on almost every pub menu across the country. Our healthier homemade alternative has a fresh herb crumb for extra flavour and is baked instead of fried. Be sure to serve it with your favourite side salad or steamed veggies!
