Herby Chicken Schnitzel & Pea Pod Salad with Creamy Pesto Dressing

This bright, green salad is bursting with freshness in every bite. With cucumber, pea pods and spinach and rocket, you'll have a salad base that perfectly complements Mediterranean seasoned pork schnitzel.

Ingredients

Chicken Schnitzel:

• 2 chicken breast schnitzels
• 1 sachet garlic & herb seasoning
• 1/2 packet panko breadcrumbs
• 1 packet mayonnaise
• Olive oil (for cooking)

Salad:

• 1/2 punnet snacking tomatoes, halved
• 1/2 lemon, cut into wedges
• 1 cucumber, sliced
• 1 packet pea pods, trimmed
• 1 bag mixed salad leaves
• 1 packet fetta cubes

Method

1. Trim and halve the pea pods. Slice the cucumber and halve the snacking tomatoes. Set aside.

2. In a shallow bowl, mix panko breadcrumbs, garlic & herb seasoning, and a pinch of salt. Spread mayonnaise over both sides of the chicken schnitzels, then press into the crumb mixture until evenly coated.

3. Heat olive oil in a large frying pan over medium-high heat. Cook schnitzels for 4–5 mins each side or until golden and cooked through. Transfer to a paper towel-lined plate.

4. In a large bowl, combine mixed salad leaves, tomatoes, cucumber, pea pods, and fetta cubes. Squeeze over lemon juice, drizzle with a little olive oil, and season with salt and pepper. Toss gently to combine.

5. Slice the chicken and serve atop the fresh salad. Optional: add an extra lemon wedge and a sprinkle of collagen to finish.

Nutrition Information (Per Serving)

• Calories: 554
• Protein: 47.3g
• Carbohydrates: 29.8 g
• Fat: 26.7 g
• Fibre: 4.9 g