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Oven baked chicken schnitzel

Oven baked chicken schnitzel

Oven baked chicken schnitzel plated up with potato and zucchini and a slice of lemon

4 serves

20 m

25 m


  • 2 large (about 700 g) skinless chicken breast fillets, trimmed of all visible fat
  • 2 tablespoons plain flour
  • Black pepper, to season
  • 2 medium eggs, lightly beaten
  • 1 tablespoon finely grated lemon rind
  • 2 teaspoons dried thyme leaves
  • 2 cups (150 g) fresh white breadcrumbs
  • Olive oil cooking spray
  • 500 g chat potatoes, halved
  • 2 large (350 g) zucchini, thickly sliced
  • ¼ cup chopped fresh flat leaf parsley
  • 1 lemon, cut into wedges, to serve


Step 1

Cut chicken breasts in half horizontally. Place the chicken pieces between plastic wrap. Use a meat mallet or rolling pin to gently pound to an even thickness.

Step 2

Place the flour on a large plate. Season with pepper. Lightly beat the eggs in a shallow bowl. Mix lemon rind, thyme and breadcrumbs on a separate large plate or tray.

Step 3

One piece at a time, dust chicken in the flour, dip into egg and then evenly coat with the breadcrumbs. Line a baking tray with baking paper. Spray paper lightly with cooking spray. Place chicken on prepared tray. Refrigerate for 10 minutes.

Step 4

Lightly spray with cooking spray. Bake in a 220 °C oven (200 °C fan-forced) for 20-25 minutes or until lightly golden and cooked through. Turning schnitzels halfway through cooking time and spraying again with cooking spray.

Step 5

Meanwhile boil, steam or microwave potatoes and zucchini separately until tender. Drain. Transfer to a large bowl. Add parsley. Toss gently. Season with pepper. Serve chicken with vegetables and lemon wedges.

Colourful salad featuring mango, greens and grilled squid

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