This oven-baked chicken schnitzel is light, crispy, and the perfect answer to your takeaway-bucket dilemma.
You won’t believe it’s not fried!
Ingredients
- 300g free-range chicken breast, trimmed
- ⅓ cup tzatziki
- ¼ cup rice flakes, seasoned with salt & pepper
- 2 tsp olive oil
- 1 apple
- 2 tbsp lemon juice
- 300g Chinese cabbage, finely sliced
- ½ cup parsley, roughly chopped
- 1 tbsp wholegrain mustard
Method
- Preheat oven to 200°C.
- Combine 2 tbsp tzatziki with 1 tbsp water in a flat bowl. Dip chicken pieces into the tzatziki mixture, then press firmly into the rice flakes.
- Place chicken on a baking tray lined with baking paper, brush with olive oil, and bake for 25–30 minutes or until golden and cooked through.
- Finely grate the apple and toss with lemon juice, cabbage, parsley, mustard, and remaining tzatziki. Serve alongside the chicken.
Serves & Timing
Serves: 2 | Prep Time: 5 minutes | Cook Time: 30 minutes
Nutritional Information (Per Serve)
Energy: 1879.8 kJ
