Herby Chicken Schnitzel with Pea, Pea Shoot, Feta & Mint Salad

Prep time: 15 minutes

Cooking time: 10 minutes

Ingredients (serves 4)

1½ cups panko breadcrumbs

Finely grated rind of 1 lemon

¼ cup finely chopped flat leaf parsley

2 eggs, lightly beaten

½ cup plain flour

4 chicken breast schnitzels (uncrumbed)

2 tbsp extra virgin olive oil

1 lemon, cut into wedges, to serve


150g sugar snap peas, tops and tails removed and sliced diagonally lengthwise

½ punnet pea shoots, halved and tails discarded

½ cup frozen peas, defrosted in boiling water

⅓ cup mint leaves

50g feta, crumbled

1 tbsp extra virgin olive oil

Juice of ½ lemon

1 tsp honey

1 tsp red wine vinegar


  • In a shallow bowl, mix together breadcrumbs, lemon rind and parsley. Season with salt and pepper.
  • Place eggs in a separate bowl and flour into a third bowl.
  • Coat each chicken breast in flour, then dip in egg and finally, coat in breadcrumb mixture.
  • Heat oil in a large frying pan over medium-high heat. Cook schnitzels for 4-5 minutes on each side or until golden brown (you may need to do this in batches).
  • Meanwhile, to make the salad, toss together sugar snap peas, pea shoots, peas, mint leaves and feta.
  • In a small bowl, combine olive oil, lemon juice, honey and vinegar. Pour over salad and toss gently.
  • Serve schnitzels with a side of salad and lemon wedges.


Per Serve
Energy 2146kJ (511kcal)
Fat – total        – saturated 21.5g5.2g
Carbohydrate – total                            – sugars 54.3g6.0g
Dietary fibre 5.1g
Sodium 412mg