Chicken Schnitzel with Cucumber and Dill Salad
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Ingredients
- 4 chicken breast fillets
- 40 g plain flour
- 2 egg
- 90 g breadcrumbs
- 1 cucumber
- 80 ml soured cream
- 10 g fresh dill
- 1 lemon
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 542 kcal
- Protein
- 48.1 g
- Carbohydrate
- 27.5 g
- of which sugars
- 4 g
- Fat
- 25.8 g
- of which saturates
- 5.7 g
- Fibre
- 3 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice each chicken breast horizontally and bash to an even 1cm thickness, then season.
- 2
Coat the chicken in flour, then beaten egg, then breadcrumbs, pressing the crumbs on firmly.
- 3
Fry in the vegetable oil for 4-5 minutes each side until golden and cooked through with no pink in the middle.
- 4
Meanwhile, thinly slice the cucumber and toss it with the soured cream, chopped dill and a squeeze of lemon juice.
- 5
Rest the schnitzels on kitchen paper briefly, then serve with the cucumber and dill salad and lemon wedges.
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