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Chicken schnitzels with rocket salad
Chicken schnitzels with rocket salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Get the kids to join in the fun by helping coat the schnitzels and mix the salad ingredients!
Ingredients:
  • 225g ciabatta bread, chopped
  • 3 tsp finely chopped fresh thyme leaves
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
  • 1 egg
  • 3 (180g each) chicken breast fillets, trimmed
  • 36.40 gm olive oil
  • 80g baby rocket
  • 40.00 ml pine nuts, toasted
  • 62.50 ml sun-dried tomatoes in oil, drained, thinly sliced
  • 62.50 ml shaved parmesan cheese
Instructions:
  • Pulse bread in a food processor until it forms coarse crumbs (using 3 cups). Mix the breadcrumbs with thyme and parsley on a plate. Gently whisk the egg in a shallow bowl.
  • Slice each chicken breast into four 1.5cm-thick angled pieces. Dip one chicken slice in egg, then breadcrumb mixture, ensuring it's fully coated. Place on baking tray and repeat with the rest of the chicken slices.
  • Heat some of the oil in a hot frying pan. Sear chicken in batches for 3 minutes per side until fully cooked. Place on a plate and cover to maintain warmth.
  • Prepare a delightful rocket salad by tossing rocket leaves, pine nuts, fresh tomatoes, and cheese in a mixing bowl. Serve alongside the crispy chicken schnitzels for a delectable meal.

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