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  1. Home
  2. Diabetic Living Recipe

Pan-fried chicken 
with herb crust

Put the schnitz back into schnitzel with this light and crispy crumb. Wunderbar! - by SWM Freelancer 1
  • 17 Sep 2015
Pan-fried chicken 
with herb crust
Cook: 10 Minutes - medium - Serves 4 - nut-free - pregnancy-safe
Proudly supported by

Put the schnitz back into schnitzel with this light and crispy crumb. Wunderbar!

Ingredients

50 g egg, lightly whisked

1 Tbsp Dijon mustard

45 g (½ cup) panko breadcrumbs

1 Tbsp chopped parsley

1 Tbsp chopped dill

Finely grated zest of ½ lemon

2 x 200 g skinless chicken breasts, each split lengthways

1 Tbsp olive oil

500 g Carisma potatoes, halved, steamed, to serve

Rocket and asparagus salad

1 corncob, husk and silk removed

1 bunch asparagus, woody ends trimmed

75 g (3 cups) baby rocket

40 g parmesan shavings

1 bottle balsamic glaze to serve

Method

  1. Whisk egg and mustard in a shallow dish. Put breadcrumbs, parsley, dill and lemon zest on 
a plate. Stir to combine.
  2. Dip 1 chicken piece into egg mixture, shaking off excess. Add to breadcrumb mixture and lightly coat. Put on a large plate. Repeat with remaining chicken pieces, 
egg mixture and crumb mixture. Refrigerate for 20 minutes.
  3. Heat half the oil in a large non-stick frying pan over a medium-high heat. Add 2 chicken pieces to pan. Cook for 2 minutes on each side or until cooked through. Transfer to 
a plate. Repeat with remaining oil 
and chicken pieces.
  4. Meanwhile, put corn in a 
steamer basket over a saucepan 
of simmering water. Steam for 
2 minutes. Add asparagus and 
cook for a further 2 minutes or until tender. Transfer to a plate. Set aside for 5 minutes to cool slightly.
  5. Slice asparagus diagonally into bite-sized pieces. Cut off corn kernels from cob. Put vegetables 
in a medium bowl with rocket and parmesan. Drizzle with balsamic glaze and toss to combine.
  6. Divide salad between serving plates. Top with chicken and serve with steamed potato.

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