Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs (50g)
  • 1/4 cup finely grated Parmesan cheese (25g)
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon lemon zest
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil (60ml)
  • 1 lemon, cut into wedges, for serving
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 oz (140g) spring mix salad greens
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons balsamic vinaigrette (store-bought or homemade)

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound chicken to 1/4-inch thickness.
  2. In a shallow dish, whisk together the marinade ingredients. Add the pounded chicken and turn to coat. Cover and refrigerate for at least 30 minutes.
  3. Place flour in one shallow dish, beaten eggs in another, and combine panko, Parmesan, parsley, thyme, lemon zest, garlic powder, salt, and pepper in the third dish.
  4. Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Press into the panko mixture, ensuring both sides are fully coated.
  5. Heat olive oil in a large skillet over medium heat. Carefully place breaded chicken breasts in the skillet (do not overcrowd). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  6. While the chicken is cooking, combine spring greens, cherry tomatoes, and red onion in a large bowl. Drizzle with balsamic vinaigrette and toss gently to combine.
  7. Serve the chicken schnitzel immediately, topped with a squeeze of fresh lemon juice, alongside the spring greens salad.