Zesty chicken schnitzel
With citrus flavours throughout, this chicken schnitzel is an easy and delicious midweek dinner. Ready in just 25 minutes, it’s a great option for busy nights.
- 2 lemons
- 1 1/2 cups (110g) panko breadcrumbs
- 1/2 cup (150g) whole-egg mayonnaise
- 2 Coles Australian RSPCA Approved Chicken Breast Fillets, halved horizontally
- 1 tbs drained baby capers
- Mixed salad leaves, to serve
Finely grate half the rind of 1 lemon. Zest the other half of the lemon. Combine the lemon rind and breadcrumbs in a large bowl. Cut the remaining lemon into wedges.
Spread mayonnaise over both sides of chicken, then dip in breadcrumb mixture, pressing to coat. Place on a baking tray.
Heat a greased large frying pan over medium-high heat. Cook chicken for 3-4 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.
Divide the chicken among serving plates and sprinkle with lemon zest and capers. Season. Serve with salad leaves and lemon wedges.
Magic with mayo
Whole-egg mayonnaise is a mess-free way to crumb chicken – it helps the crumbs stick without having to dip in egg.