Healthy chicken schnitzel with snow pea salad

Serves:

Ingredients

• 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

Method

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.

Serving Suggestions

Note