Chicken schnitzel can now be a regular feature in the mid-week meal plan with this light and healthy version. Baked rather than fried, and with no mention of mayo, the iconic Aussie dish can now be enjoyed without the calorie or cholesterol concerns.
- 2 small skinless chicken breast fillets (about 350 g total)
- 75 g (1¼ cup) fresh wholemeal bread crumbs
- 1½ tsp sumac
- 1 egg, lightly beaten
- finely grated rind of 1 lemon
- 1½ tbsp chopped thyme leaves
- olive oil spray
- lemon wedges, to serve
- 300 g savoy cabbage, finely sliced
- 40 g Parmesan cheese, finely grated
- 1½ tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- large pinch of sumac
- ½ cup mint leaves, torn
- salt and black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180ºC. Place the breadcrumbs on an oven tray and bake for 8–10 minutes until lightly golden. Remove from the oven and allow to cool. Increase the oven to 220ºC.
Cut each chicken breast in half horizontally and gently flatten with a meat mallet to an even thickness. Combine the breadcrumbs, thyme and lemon rind in a bowl. Place the egg in a separate bowl. Dust the chicken with sumac, dip in egg and coat in breadcrumbs, pressing lightly to coat. Spray chicken on both sides with olive oil spray and place directly on a clean oven rack. Bake for 8–10 minutes until golden and crisp.
To make the cabbage slaw, combine the cabbage, olive oil, lemon juice and sumac in a large bowl. Season to taste with salt and pepper. Add Parmesan and mint and toss gently to combine.
Serve the chicken schnitzels and cabbage slaw with lemon wedges.
Photography, styling and food preparation by china squirrel.