Chicken Schnitzel With Lemony Potatoes
This one feels like it shouldn’t be healthy but it’s really not bad for you at all! It’s a teeny bit faffy to make (hopefully that doesn’t put you off before I even get started!) so I’d say it’s probably more of a weekend meal unless you’ve got a bit of time on your hands. As I write this, we are currently in lockdown, so we do all have a little bit more time on our hands so go on…give this a go!
If you’re a vegetarian or would just prefer a veggie option, try this with Tofu instead!
Let me know if you try it by tagging me on Instagram @sarahcavenfitness
Ingredients (serves 2)
2 chicken breasts or smoked tofu
45g panko breadcrumbs
1 lemon - skin zested and the rest saved to use for the juice
1 egg
1 1/2 tablespoons flour
350g new potatoes
1 1/2 tablespoons reduced fat mayo
1/2 teaspoon mustard
Handful of fresh parsley, finely chopped
Olive oil to cook (or low calorie spray if you want to make it even healthier)
Method:
Chop potatoes in half and put in a pan of boiling water for around 20 minutes until cooked
Lay the chicken breasts in-between 2 sheets of grease proof paper and bash with a rolling pin until about 1.5cm thick
Put the panko breadcrumbs and lemon zest, flour and egg in 3 separate bowls
Dip the chicken or tofu into the flour, followed by the egg, followed by the breadcrumbs & pan fry on a medium heat for around 3 minutes each side or until just golden
Place onto a baking tray and put into the oven at 180 degrees for 10 minutes
While the potatoes and chicken are cooking, mix the mayo, 1 tablespoon of lemon juice, mustard and half the parsley in a small bowl.
When the potatoes are cooked, drizzle the mayo dressing.
Serve with a side salad and an extra squeeze of lemon on top!
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If you’re interested in Personal Training or need any health and fitness advice please feel free to email me or head to my contact page. I am based in Winchester, Hampshire.
