Chicken Snitzel

One thing you need to know about my hubby and I is, we both LOVE chicken! We eat loads of white meat during the week, and you can only eat your favourite dish so many times before you get bored with it.

Yesterday I decided to try something new. The challenge was to take something that is usually high in fat and calories and make a low fat alternative.

I think I might just have achieved this goal, and it tasted as good as it looks!

Chicken Snitzel

Ingredients for chicken

2 Chicken Breasts (flattened)
Some Corn starch for dipping
Some Plain flour for dipping
1 Egg whisked
Salt and paprika
Olive oil

Ingredients for roasted zucchini

• 500g of Zucchini/baby marrow
• Olive oil
• Salt and pepper

Ingredients for mushroom sauce

• 250g of thinly sliced mushrooms (the thinner you slice it, the more flavour it will give to your sauce)
• 1 table spoon of corn starch (and more if you want the sauce thicker)
• ½ cup of water
• 1 cup of milk
• Salt and pepper to taste

Method

• Pre-heat your oven to 200 degrees Celsius
• I started off by tenderizing my chicken (you need it to be the same thickness over the whole breast for even cooking)
• I then created an assembly line, first a bowl with some corn starch, second a bowl with the whisked egg, lastly a bowl with plain flour. I added some salt and paprika to the plain flour; this helped to flavour the chicken.
• I first dipped the chicken in the corn starch, followed by the egg and lastly the spiced flour. Make sure you get and even coating of all three.
• Now place the breasts in a baking tray.

Zucchini

• Next you need to cut the zucchini in halves, lightly brush it with some olive oil. Add your salt and pepper and place the veggies in the baking tray with the chicken breasts.
• Place the tray in the oven for about 12 min, take it out and lightly brush the chicken with olive oil. Place it back in the oven for another 5 min, or until it starts to brown.
• Flip the chicken breasts and repeat the step above.

Mushroom Sauce

• While the chicken is cooking start on your sauce, cook the mushroom in half a cup of water, the water turn brown with all the lovely mushroom flavour.
• When the mushroom is cooked mix the corn starch and milk and add it to the mushrooms in the pot. Stir continuously, until the sauce thickens.
• Flavour with salt and pepper.

The chicken was soft and tender, with just the right amount of flavour. Paired with the mushroom sauce and a bit of grated cheese it was a hit. I will definitely make this again!

Enjoy making your own combinations!