Name: Healthy Baked Chicken Schnitzel with Creamed Corn and Roasted Cherry Tomatoes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Western/European
Ingredients: 2 small chicken breasts; 1 egg, beaten; 2 tbsp plain flour; 50g panko breadcrumbs; Small bunch of thyme, finely chopped (divided); Zest of 1 lemon; 2 tbsp rapeseed oil (divided); Salt and pepper, to taste; 400g cherry tomatoes on the vine; Remaining thyme (from the small bunch); Salt and pepper, to taste; 1 shallot, finely chopped; 2 corn cobs; 200ml semi-skimmed milk; 40g reduced-fat crème fraîche; Small bunch of chives, finely sliced (plus extra for garnish); Pinch of salt

Ingredients

2 small chicken breasts

1 egg, beaten

2 tbsp plain flour

50g panko breadcrumbs

Small bunch of thyme, finely chopped

1 lemon, zested

2 tbsp rapeseed oil

400g cherry tomatoes on the vine

1 shallot, finely chopped

2 corn cobs

200ml semi-skimmed milk

40g reduced-fat crème fraîche

Small bunch of chives, finely sliced, plus extra to serve

Instructions

Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4). Place the chicken breasts between two sheets of baking parchment and gently bash them with a rolling pin until they are about 1cm thick and evenly flattened.

Step 2: Set out three separate bowls with the beaten egg, plain flour, and panko breadcrumbs. Mix half the chopped thyme, lemon zest, and a pinch of seasoning into the breadcrumbs.

Step 3: Coat each chicken breast first in the flour, then dip in the egg, and finally press into the breadcrumb mixture. Place the coated chicken on a baking sheet and drizzle with 1 tablespoon of rapeseed oil.

Step 4: Bake the chicken in the oven for 30 minutes until golden and crispy. After 15 minutes, add the cherry tomatoes tossed with the remaining thyme onto a separate baking tray and roast alongside the chicken for the last 15 minutes.

Step 5: Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over low heat. Cook the shallot with a pinch of salt for about 10 minutes until soft and translucent.

Step 6: Stand the corn cobs upright and carefully cut the kernels off using a serrated knife. Add the corn kernels and milk to the saucepan, then simmer gently for 10 minutes.

Step 7: Use a hand blender to roughly blitz the corn mixture until mostly smooth, leaving some chunky bits for texture. Stir through the reduced-fat crème fraîche and chopped chives, then season to taste.

Step 8: Serve the chicken schnitzel with the creamed corn and roasted tomatoes. Sprinkle extra chives over the corn for a fresh finish.

Tips & Variations

For extra crunch, toast the panko breadcrumbs lightly before coating the chicken.

Swap thyme for fresh oregano or parsley if preferred.

Use Greek yogurt instead of crème fraîche for a tangier creamed corn.

Try adding a pinch of smoked paprika to the breadcrumb mix for smoky flavor.

Leftover schnitzel can be reheated in the oven to maintain crispiness better than a microwave.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will add more flavor and juiciness. Just ensure they are pounded to an even thickness for even cooking.

Can I prepare this dish ahead of time?

You can prepare the schnitzel coating and creamed corn in advance, but it’s best to bake the schnitzel and roast the tomatoes just before serving to keep everything fresh and crispy.