Herby Chicken Schnitzel with Pea, Pea Shoot, Feta & Mint Salad
30 minutes is all you need to make this crunchy, herb crusted schnitzel paired with a beautifully fresh spring salad.
INGREDIENTS
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1½ cups panko breadcrumbs
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Finely grated rind of 1 lemon
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¼ cup finely chopped flat leaf parsley
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2 eggs, lightly beaten
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½ cup plain flour
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4 chicken breast schnitzels (uncrumbed)
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2 tbsp extra virgin olive oil
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1 lemon, cut into wedges, to serve
SALAD
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150g sugar snap peas, tops and tails removed and sliced diagonally lengthwise
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½ punnet Aussie Sprouts Pea Shoots, halved and tails discarded
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½ cup frozen peas, defrosted in boiling water
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⅓ cup mint leaves
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50g feta, crumbled
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1 tbsp extra virgin olive oil
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Juice of ½ lemon
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1 tsp honey
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1 tsp red wine vinegar
METHOD
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In a shallow bowl, mix together breadcrumbs, lemon rind and parsley. Season with salt and pepper.
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Place eggs in a separate bowl and flour into a third bowl.
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Coat each chicken breast in flour, then dip in egg and finally, coat in breadcrumb mixture.
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Heat oil in a large frying pan over medium-high heat. Cook schnitzels for 4-5 minutes on each side or until golden brown (you may need to do this in batches).
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Meanwhile, to make the salad, toss together sugar snap peas, Aussie Sprouts Pea Shoots, peas, mint leaves and feta.
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In a small bowl, combine olive oil, lemon juice, honey and vinegar. Pour over salad and toss gently.
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Serve schnitzels with a side of salad and lemon wedges.