- 4 chicken fillets, skin removed
- 2 tablesp. olive oil
- Juice of 1 lemon
- 1 teasp. fresh thyme leaves
- 1 teasp. fresh mint leaves, chopped
- 1 garlic clove, peeled and crushed
- 100g dried white bread crumbs or Panko crumbs, seasoned with salt and pepper
- Salt and freshly ground black pepper
- 50g flour seasoned with salt and pepper
- 1 egg, beaten
- 100ml milk
Bookmark Recipe
Chicken Schnitzel with Courgette and Carrot Salad and Garlic Aioli
4 people
45 min
Nutrition per serving
-
kcal884kcal
-
protein42g
-
total fat52g
-
iron3.1mg
-
carbs75g
Ingredients
Courgette and Carrot Salad
- 2 garlic cloves, peeled and crushed
- ½ red chilli, seeds removed and very finely chopped
- 2cm piece of fresh ginger, peeled and grated
- 2 teasp. caster sugar
- Juice of 1 lime
- 2 teasp. teriyaki sauce
- 2 teasp. fish sauce
- A small bunch of coriander leaves, chopped
- 1 large courgette, cut into thin strips
- 2 medium carrots, peeled and cut into thin strips
- 1 red onion, peeled and thinly sliced
Garlic Aioli
- 8 tablesp. low fat mayonnaise
- 2 garlic cloves, peeled and crushed
- 1 teasp. Dijon-style mustard
- Squeeze of lemon juice
Main
- 4 chicken fillets, skin removed
- 2 tablesp. olive oil
- Juice of 1 lemon
- 1 teasp. fresh thyme leaves
- 1 teasp. fresh mint leaves, chopped
- 1 garlic clove, peeled and crushed
- 100g dried white bread crumbs or Panko crumbs, seasoned with salt and pepper
- Salt and freshly ground black pepper
- 50g flour seasoned with salt and pepper
- 1 egg, beaten
- 100ml milk
Salad & Aoili
Courgette and Carrot Salad
- 2 garlic cloves, peeled and crushed
- ½ red chilli, seeds removed and very finely chopped
- 2cm piece of fresh ginger, peeled and grated
- 2 teasp. caster sugar
- Juice of 1 lime
- 2 teasp. teriyaki sauce
- 2 teasp. fish sauce
- A small bunch of coriander leaves, chopped
- 1 large courgette, cut into thin strips
- 2 medium carrots, peeled and cut into thin strips
- 1 red onion, peeled and thinly sliced
Garlic Aioli
- 8 tablesp. low fat mayonnaise
- 2 garlic cloves, peeled and crushed
- 1 teasp. Dijon-style mustard
- Squeeze of lemon juice
Method
Copy TextTo prepare the chicken: In a bowl mix together olive oil, lemon juice, thyme leaves, mint leaves and garlic. Rub the mixture over the chicken and marinade for 30 minutes if you have time.
Preheat oven to Gas Mark 6, 200°C (400°F) .
Take three medium bowls and put the flour in one, the eggs and milk in another and the breadcrumbs in the third. Whisk the eggs and milk to combine.
Lift the chicken out of the marinade and working one at a time, dust each chicken breast with flour, dip into egg mixture, then press into breadcrumbs, making sure each breast is well coated.
Lay on a shallow baking tray lined with lightly oiled baking parchment, drizzle a little oil over the chicken and bake in the oven for 25 minutes.
Meanwhile to prepare the salad and Garlic aioli: In a small bowl mix all the ingredients together except the courgette, carrot and onion.
Then combine the courgettes, carrots and onion in a medium size bowl and pour in the dressing and mix. Taste and season.
Mix the mayonnaise with the garlic, mustard and lemon juice. Taste and season.
Serve the chicken with the salad, garlic aioli and potato wedges.
The Quality Mark & You
Learn moreMethod
Copy TextTo prepare the chicken: In a bowl mix together olive oil, lemon juice, thyme leaves, mint leaves and garlic. Rub the mixture over the chicken and marinade for 30 minutes if you have time.
Preheat oven to Gas Mark 6, 200°C (400°F) .
Take three medium bowls and put the flour in one, the eggs and milk in another and the breadcrumbs in the third. Whisk the eggs and milk to combine.
Lift the chicken out of the marinade and working one at a time, dust each chicken breast with flour, dip into egg mixture, then press into breadcrumbs, making sure each breast is well coated.
Lay on a shallow baking tray lined with lightly oiled baking parchment, drizzle a little oil over the chicken and bake in the oven for 25 minutes.
Meanwhile to prepare the salad and Garlic aioli: In a small bowl mix all the ingredients together except the courgette, carrot and onion.
Then combine the courgettes, carrots and onion in a medium size bowl and pour in the dressing and mix. Taste and season.
Mix the mayonnaise with the garlic, mustard and lemon juice. Taste and season.
Serve the chicken with the salad, garlic aioli and potato wedges.
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