My husband loves, adores and pretty much worships schnitzels. Sadly for him, I find them too heavy most of the time so have never cooked them for him. However, having decided to put my gluten/wheat free existance aside for this meal…I can tell you that this much healthier version of chicken schnitzel is to die for. So yummy in fact, that I just had another one for breakfast! This meal takes less than 10 minutes to prep and only 20 to cook so a very handy mid-week option.
- 50gm grated parmesan cheese
- 5-6 chicken breasts
- 80gm croutons (herb/plain) crushed to a breadcrumb size
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- salt and pepper
Heat the oven to 220 celsius. combine the olive oil and garlic and lightly heat in the microwave for 10-15 seconds. This warms up the oil a little to bring out the garlic flavour. On a separate plate combine the crushed croutons, parmesan cheese and salt and pepper.
With a rolling pin, flatten out the chicken breasts so they are all about 1cm thick. (You can cover the breasts with cling film then just bash them….naughty little chicken). Dip each breast in the olive oil to coat it, and then dip the breast into the crouton mix to coat evenly. Do this for each breast and lay them all on a foil-lined oven tray. Bake in the oven for 10 minutes then turn each piece, and bake for another 10.
Serve hot with a colourful salad and enjoy!!