Healthy Baked Chicken Schnitzel with Green Mash and Baby Carrots

Preheat oven to 200°C. Cut potatoes into small 1 cm chunks. Chop broccoli into small florets. Trim tops of baby carrots and wash (peel if desired). Pat the chicken dry. On a chopping board place chicken between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken into thin, even pieces.

Place potatoes in a pot and with boiling water, add 1 Tsp of salt. Cook for about 8-10 minutes. Add broccoli and peas to the pot with the potatoes. Cook for a further 3-4 minutes, until veg is tender. Drain, add butter and roughly mash. Taste and season as required.

Whisk egg in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to plain flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Place the chicken and baby carrots on a lined baking tray. Season the carrots with a drizzle of oil and salt and pepper. Bake in the oven for 15-20 minutes (flip once), until chicken is cooked through and breadcrumbs are crispy.

Divide green mash, baby carrots and chicken schnitzel between serving plates and enjoy!

Preheat oven to 200°C. Cut potatoes into small 1 cm chunks. Chop broccoli into small florets. Trim tops of baby carrots and wash (peel if desired). Pat the chicken dry. On a chopping board place chicken between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken into thin, even pieces.

Place potatoes in a pot and with boiling water, add 1 Tsp of salt. Cook for about 8-10 minutes. Add broccoli and peas to the pot with the potatoes. Cook for a further 3-4 minutes, until veg is tender. Drain, add butter and roughly mash. Taste and season as required.

Whisk egg in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to plain flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Place the chicken and baby carrots on a lined baking tray. Season the carrots with a drizzle of oil and salt and pepper. Bake in the oven for 15-20 minutes (flip once), until chicken is cooked through and breadcrumbs are crispy.

Divide green mash, baby carrots and chicken schnitzel between serving plates and enjoy!

Preheat oven to 200°C. Cut potatoes into small 1 cm chunks. Chop broccoli into small florets. Trim tops of baby carrots and wash (peel if desired). Pat the chicken dry. On a chopping board place chicken between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken into thin, even pieces.

Place potatoes in a pot and with boiling water, add 1 Tsp of salt. Cook for about 8-10 minutes. Add broccoli and peas to the pot with the potatoes. Cook for a further 3-4 minutes, until veg is tender. Drain, add butter and roughly mash. Taste and season as required.

Whisk egg in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to plain flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Place the chicken and baby carrots on a lined baking tray. Season the carrots with a drizzle of oil and salt and pepper. Bake in the oven for 15-20 minutes (flip once), until chicken is cooked through and breadcrumbs are crispy.

Divide green mash, baby carrots and chicken schnitzel between serving plates and enjoy!

Preheat oven to 200°C. Cut potatoes into small 1 cm chunks. Chop broccoli into small florets. Trim tops of baby carrots and wash (peel if desired). Pat the chicken dry. On a chopping board place chicken between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken into thin, even pieces.

Place potatoes in a pot and with boiling water, add 1 Tsp of salt. Cook for about 8-10 minutes. Add broccoli and peas to the pot with the potatoes. Cook for a further 3-4 minutes, until veg is tender. Drain, add butter and roughly mash. Taste and season as required.

Whisk egg in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to plain flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Place the chicken and baby carrots on a lined baking tray. Season the carrots with a drizzle of oil and salt and pepper. Bake in the oven for 15-20 minutes (flip once), until chicken is cooked through and breadcrumbs are crispy.

Divide green mash, baby carrots and chicken schnitzel between serving plates and enjoy!

Preheat oven to 200°C. Cut potatoes into small 1 cm chunks. Chop broccoli into small florets. Trim tops of baby carrots and wash (peel if desired). Pat the chicken dry. On a chopping board place chicken between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken into thin, even pieces.

Place potatoes in a pot and with boiling water, add 1 Tsp of salt. Cook for about 8-10 minutes. Add broccoli and peas to the pot with the potatoes. Cook for a further 3-4 minutes, until veg is tender. Drain, add butter and roughly mash. Taste and season as required.

Whisk egg in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to plain flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Place the chicken and baby carrots on a lined baking tray. Season the carrots with a drizzle of oil and salt and pepper. Bake in the oven for 15-20 minutes (flip once), until chicken is cooked through and breadcrumbs are crispy.

Divide green mash, baby carrots and chicken schnitzel between serving plates and enjoy!

Preheat oven to 200°C. Cut potatoes into small 1 cm chunks. Chop broccoli into small florets. Trim tops of baby carrots and wash (peel if desired). Pat the chicken dry. On a chopping board place chicken between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken into thin, even pieces.

Place potatoes in a pot and with boiling water, add 1 Tsp of salt. Cook for about 8-10 minutes. Add broccoli and peas to the pot with the potatoes. Cook for a further 3-4 minutes, until veg is tender. Drain, add butter and roughly mash. Taste and season as required.

Whisk egg in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to plain flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to panko crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Place the chicken and baby carrots on a lined baking tray. Season the carrots with a drizzle of oil and salt and pepper. Bake in the oven for 15-20 minutes (flip once), until chicken is cooked through and breadcrumbs are crispy.

Divide green mash, baby carrots and chicken schnitzel between serving plates and enjoy!