Ingredients
- 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
Method
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.
