Quick chicken schnitzels

  • Portion size: Serves 4
  • Difficulty: easy

Homemade chicken schnitzels are a real midweek treat and, with this recipe, you can feed four hungry mouths for less.

Next time, try these golden schnitzels with fennel, pistachio and apple salad.

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Ingredients

  • 4 free-range chicken breasts
  • 150g fresh breadcrumbs
  • 75g feta, crumbled
  • 2 tbsp fresh thyme leaves
  • 1 large free-range egg
  • 2-4 tbsp olive oil
  • Lemon wedges, buttery new potatoes and stir-fried greens, to serve
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Method

  1. Flatten the chicken breasts between 2 sheets of cling film using a rolling pin.
  2. Mix the breadcrumbs with the feta and fresh thyme leaves in a bowl. Season well.
  3. In a separate bowl, beat the egg. Dip each chicken breast in the egg, turning to coat, then coat in the breadcrumbs and transfer to a plate.
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  5. Chill the schnitzels until you’re ready to eat, then heat the olive oil in a frying pan and fry the schnitzels, 1 or 2 at a time, for 3-4 minutes each side, until golden.
  6. Serve with lemon wedges, to squeeze over, buttery new potatoes and stir-fried greens, if you like.

Nutrition

  • 456kcals Calories
  • 19.3g (6.1g saturated) Fat
  • 41.8g Protein
  • 30.5g (1.2g sugar) Carbs
  • 1.8g Salt

Quick wins & tips

Rather than flattening the chicken breasts, make a slit in them and stuff the pocket with a mixture of crumbled feta and thyme. Egg and breadcrumb them, pan-fry for 3-4 minutes each side, then finish off in an oven preheated to 190°C/fan170°C/gas 5 for 15 minutes, until golden and crispy.

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