It’s almost un-Australian not to love a schnitty! This free range chicken schnitzel is made fresh and oven grilled to give you a healthier version of this family favourite. Served with a broccoli slaw made with aioli, slivered almonds and dried cranberries, this is a dish the whole family will enjoy.
20 Minutes. Free Range.
4 x 100g Australian free range chicken breast
2 Australian free range eggs
3/4 cup breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon dried thyme
2 tablespoons aioli (40g)
1.5 tablespoon slivered almonds
2 tablespoons dried cranberries
1/2 small red onion
Preheat oven and prepare broccoli
Preheat the oven grill to 220ºC. Shallow fried method can be used as an alternative. Chop broccoli into small bite size pieces using both the florets and the stems. Combine in a bowl with olive oil, salt and pepper.
Combine breadcrumb mix, salt and pepper in a large bowl. Lightly beat eggs into a bowl. Dip each piece of chicken firstly into the egg and then breadcrumb mix, coat well.
Cooks schnitzel and broccoli
Place broccoli and chicken on a bake tray. Drizzle or spray olive oil on both sides of chicken schnitzel. Place on middle shelf and grill for 5 minutes each side. Remove and set aside.
Finely chop 1/4 of the red onion. Toss the broccoli with the almonds, cranberries, red onion, aioli and a squeeze of half the lemon provided in a large bowl. Season with salt and pepper.
Plate schnitzel, slaw and a wedge of lemon.
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