Chicken Schnitzel with Garden Salad

Nutrition

Ingredients

• Raw Chicken Breast
• Panko Breadcrumbs
• Eggs
• Olive Oil Spray
• Mixed Leaf Garden Salad
• Tomato
• Cucumber baby
• Olive Oil
• lemon juice
• Flour

Instructions

1. 1.Place the chicken breast between two sheets of baking paper and gently flatten it to an even thickness using a rolling pin.
2. 2.Coat the chicken in flour, dip it into the beaten egg, then press it into the panko breadcrumbs until evenly coated.
3. 3.Spray both sides lightly with olive oil.
4. 4.Cook in an air fryer at 200°C for 12–15 minutes, turning halfway, or bake in a preheated oven at 220°C for 18 minutes until golden and cooked through.
5. 5.While the chicken cooks, combine the salad leaves, tomato and cucumber in a bowl.
6. 6.Drizzle the salad with olive oil and lemon juice, then toss gently.
7. 7.Serve the schnitzel immediately with the fresh garden salad.