HERB & PARMESAN CHICKEN SCHNITZEL WITH BABY COS & AVOCADO SALAD

No explanation needed at the dinner table with this popular crowd pleaser... Free range chicken breast fillets, breadcrumbed with thyme and parmesan then baked to oven crisp and served with a summer salad everyone will love.

30 Minutes.  Free Range.  Winner Winner Chicken Dinner.

Serves 2

Ingredients
400g free range chicken breast fillets
1 free range egg
3/4 cup breadcrumbs
1 teaspoon dried thyme
1/4 cup grated parmesan
1 small baby cos
1 avocado
2 spring onions
1 lemon
40g natural Greek yoghurt

Preheat oven
Preheat the oven grill, set on 220ºC. Shallow fried method can be used as an alternative.

Make breadcrumb mix & crumb chicken
Combine breadcrumb mix, grated parmesan, salt and pepper in a large bowl. Lightly beat eggs into a bowl. Dip each piece of chicken firstly into the egg and then the breadcrumb mix, coat well.

Cook schnitzel
Place on bake tray and drizzle or spray olive oil on both sides of the chicken fillets. Place on middle shelf and grill for 5 minutes on each side.

Prepare salad & make dressing
While the chicken is cooking, remove the leaves of the baby cos and cut the avocado into wedges. Whisk together juice of half the lemon, yoghurt, finely sliced spring onion, salt and pepper.

To serve
Plate schnitzel and salad.  Drizzle dressing over salad and finish with squeeze of leftover lemon and sliced spring onions.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

January 21, 2016 by Timothy Ryder
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