Herb and Parmesan Chicken Schnitzels and Green Goddess Salad

These herb and parmesan crumbed chicken schnitzels are my current hyperfixation dinner. Served with a fresh and crunchy green goddess salad and some grated parmesan cheese on top (measure with your heart).

If you’re obsessed with a simple chicken schnitty but want to make it a little bit more elevated, then try this version! Hope you love them as much as we do. Cassie x

Chicken Schnitzels:

2-3 large chicken breasts, cut in half horizontally to butterfly and create 2 pieces per breast

2 eggs, whisked

1 cup plain flour

Breadcrumbs mix:

1 cup breadcrumbs

Handful parsley, chopped

1/2 cup parmesan cheese

Salt and pepper

Green Goddess Salad:

Cos lettuce, shredded

1/2 red onion, finely sliced

1/2 avocado, chopped

1 Lebanese cucumber, chopped

Dressing: 1/2 cup Greek yoghurt + 2 tsp anchovies + 1 clove garlic, crushed + 1/2 cup chopped parsley + juice and zest of half a lemon + salt and pepper

For the schnitzels, prepare the crumbing station with a plate of flour, another plate of whisked eggs, and a third plate of the breadcrumb mixture. Place the chicken in flour, then dip into egg and finish with the breadcrumbs. Cook in a large frying pan on medium heat with olive oil until golden on each side. Meanwhile, make the green goddess salad in a serving bowl and drizzle with dressing.