Chicken schnitzel
Instead of breadcrumbs, we’ve dusted our schnitzel in polenta, which is wheat-free. This would also work well with a pork fillet or turkey escalope.
SERVES 4 PREP 15min COOK 10min
• 50g (2oz) polenta
• 25g (1oz) Parmesan cheese, finely grated
• 4 skinless chicken breasts
• 2tsp Dijon mustard
• 5tbsp olive oil
• 100g bag rocket
• 2 tomatoes, roughly chopped
• 2tbsp capers
• Juice of 1 lemon, plus lemon wedges, to serve
1 In a shallow bowl or baking tray, stir together the polenta and grated Parmesan with plenty of seasoning.
Place the chicken breasts between two sheets of greaseproof paper or clingfilm and bash with a rolling pin to flatten a little (you want them to be an even thickness).
2 Brush the chicken breasts with half of the mustard to coat, then dip in polenta mixture and cover fully. Heat 2tbsp olive oil in a large frying pan over medium heat and fry the chicken schnitzels for 5min on each side, or until cooked through.
3 Meanwhile, make the salad; combine the rocket, chopped tomatoes and capers in a bowl. For the dressing, whisk together the lemon juice with the remaining mustard and olive oil. Toss the salad with the dressing. Serve the chicken and salad with extra lemon wedges on the side. PER SERVING: CALS 339; FAT 17g; SAT FAT 3g; CARBS 11g