This colourful chicken schnitzel takes its inspiration from Middle Eastern flavours to create a delicious, healthy diner. Made with free range chicken and lots of colour.
30 Minutes. Keep the recipe card, you will want to make this over and over again.
2 x 180g Free range chicken breast
3/4 cup Breadcrumbs
2 tablespoon Za’atar spice
2 sprigs Mint
1 medium Cucumber
1/2 punnet Cherry tomatoes
1 Free range egg
1 tin Chickpeas
1 tablespoon Honey
Make breadcrumb mix & prepare chicken
Combine breadcrumb mix with salt and pepper on a plate. Lay chicken flat on the chopping board, and using a sharp knife, slice through horizontally to halve the thickness.
Lightly beat eggs into a bowl. Add chicken to egg mix and coat well. Remove chicken from egg mix one piece at a time then press into breadcrumbs. Coat well. Repeat with remaining pieces.
Bring a fry pan to medium to high heat with a generous drizzle of olive oil. Cook schnitzel for 2 – 3 minute each side or until golden. Remove from pan and set aside.
Make dressing & salad
In a bowl, whisk together honey, HALF the lemon, a drizzle of olive oil, salt and pepper. Rinse and drain the chickpeas. Cut cherry tomatoes in half. Dice the cucumber. Remove leaves of mint. Combine in a bowl and toss with the dressing.
Serve schnitzel onto plates and serve with salad.
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