Chicken schnitzel

Name: Chicken schnitzel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 - 4
Ingredients: 50 g (2oz) polenta; 25 g (1oz) Parmesan cheese, finely grated; 4 skinless chicken breasts; 2 tsp. Dijon mustard; 5 tbsp. olive oil; 100 g (3 1/2oz) bag rocket; 2 tomatoes, roughly chopped; 2 tbsp. capers; Juice of 1 lemon, plus lemon wedges, to serve

This would work with a pork fillet or turkey escalope. Instead of breadcrumbs, we’ve dusted our schnitzel in polenta, which is a wholegrain.

By The GH Kitchen TeamPublished: 20 July 2014

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Yields:

4 - 4

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Ingredients

50 g (2oz) polenta
25 g (1oz) Parmesan cheese, finely grated
4 skinless chicken breasts
2 tsp. Dijon mustard
5 Tbsp. olive oil
100 g (3 1/2oz) bag rocket
2 tomatoes, roughly chopped
2 Tbsp. capers
Juice of 1 lemon, plus lemon wedges, to serve

Directions

1. Step 1
  In a shallow bowl or baking tray, stir together the polenta and grated Parmesan with plenty of seasoning. Bash the chicken breasts between two sheets of greaseproof paper or clingfilm with a rolling pin to flatten them a little (you want them to be an even thickness).
2. Step 2
  Brush the chicken breasts with half of the mustard, then dip in polenta mixture and cover fully. Heat 2tbsp of the olive oil in a large frying pan over medium heat, fry the chicken schnitzels for 5min on each side, or until cooked through.
3. Step 3
  Meanwhile, make the salad; combine the rocket, chopped tomatoes, and capers in a serving dish. Mix together remaining mustard, olive oil and lemon juice. Dress the salad with mustard mixture. Serve the chicken and salad with extra lemon wedges.
  
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Per Serving:

Calories: 339
Fibre: 1 g
Total carbs: 11 g
Sugars: 2 g
Total fat: 17 g
Saturated fat: 3 g
Protein: 34 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time