I’ve teamed up with my friend Rob to bring you guys a nutritious and quick recipe each week. This week Rob has put together a delicious chicken schnitzel with garden salad.
*Servings are for two
- 1 Chicken Breast (250g approx)
- 1 Cos Lettuce
- 1/2 Yellow Capsicum
- 1/2 Red Capsicum
- 1/2 Spanish Onion
- 2 Eggs
- 150g Breadcrumbs
- 75g Cheese
- 12 Cherry Tomatos
Slice the chicken into 4 piece. Crack eggs into separate bowl and whisk briefly. Submerge chicken and coat in egg, then roll in bread crumbs (you can add dried herbs, or vegetable powder to bread crumbs for flavour). Pan Fry Chicken until sealed and put into the oven 180degrees C for 20 minutes or until golden brown.
Wash lettuce thoroughly, check for bugs and dirt, before putting onto the plate. Cut cherry tomatoes in half. Cut, and de-seed capsicum. Slice Spanish onion. Grate cheese. Build salad onto the plate. I eat all vegetables fresh, there is no dressings or oils on the salad.
When the Chicken is done, let it rest on paper towel to absorb any unnecessary fats or oils before platting.