NZ Woman's Weekly

Pesto & parmesan chicken schnitzel with tomato and bean salad

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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