Ingredients
- Macro Organic Olivie Oil
- 2 Chicken Breast
- 2 cups Obento Panko Crumbs Bread
- 1 cup Woolworths Plain Flour
- 4 Macro Eggs free range
- 1 tsp salt
- ½ tsp black pepper
Salad Ingredients
- Macro Organic Apple Cider Vinegar
- Cos lettuce
- Courgette
- Avocado (optional)
- Limes
- Olive oil
- Pecorino
Instructions
Step 1
Place the chicken breasts between two sheets of baking paper and pound them to about 1 cm thickness.
Step 2
Set up a breading station with three dishes: one with flour, one with whisked eggs, and one with panko bread crumbs.
Step 3
Season the flour with salt and black pepper.
Step 4
Coat each chicken breast in flour, then dip into the egg mixture, and finally coat with panko crumbs.
Step 5
Heat olive oil in a frying pan over medium-high heat.
Step 6
Fry each schnitzel for 3-4 minutes per side until golden brown and cooked through then place it on a large plate.
Step 7
In a large bowl, combine chopped cos lettuce, sliced courgette.
Step 8
To make the tangy sauce, mix together equal parts of olive oil, apple cider vinegar and lime juice, salt and pepper, shake well.
Step 9
Place salad on top of chicken schnitzel, grate over lots of pecorino cheese. Enjoy!
