NZ Woman's Weekly

Pesto & parmesan chicken schnitzel with tomato and bean salad

  • Meal Type

  • Servings

  • Courses


Health experts recommend eating chicken two to three times per week – just make sure it’s skinless!

  • 2 chicken breasts
  • 1 tbsp, plus 2 tsp basil pesto
  • ½ cup Greek yoghurt
  • 1 cup Panko breadcrumbs
  • ¼ cup grated or powdered parmesan
  • ¼ cup olive oil, plus 3 tbsp extra
  • 250g round green beans
  • 100g snow peas
  • 2 large tomatoes, sliced, plus 2-3 vine tomatoes, halved, and 8-12 cherry tomatoes
  • 1 red spring onion, finely sliced
  • Fresh basil leaves
  • Baby lettuce leaves or microgreens
  • Lime wedges to serve

1 Preheat the oven to 180oC. Slice the chicken breast into even-sized schnitzels or thin slices. Combine 1 tbsp of the pesto with the yoghurt and toss with the sliced chicken. Place the breadcrumbs and parmesan in a shallow bowl and coat the pesto chicken in the parmesan crumbs.

2 Heat the oil in a frying pan and gently brown the chicken schnitzels for 2-3 minutes,then transfer to an oven-proof tray and bake for 5-10 minutes, depending on thickness, until cooked and golden.

3 For the salad, blanch beans and snow peas for 2-3 minutes, drain and toss with spring onion, basil and tomato slices. Arrange with the lettuce on plates and top with sliced chicken. Combine remaining 2 tsp of pesto with the extra oil and drizzle over the salad and chicken.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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