Description
This healthy baked chicken schnitzel recipe features tender chicken breasts coated in a crispy panko and lemon-thyme crust, oven-baked to golden perfection. Served alongside vibrant roasted cherry tomatoes and a creamy, lightly seasoned creamed corn, this dish offers a balanced and flavorful meal that’s both satisfying and guilt-free.
Ingredients
Scale
Chicken Schnitzel
- 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
Roasted Tomatoes
- 400g cherry tomatoes on the vine
- Remaining thyme (from the small bunch)
- Salt and pepper, to taste
Creamed Corn
- 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
Instructions
- Prepare the chicken: Preheat the oven to 180C/160C fan/gas mark 4. Place the chicken breasts between two sheets of baking parchment and gently pound them with a rolling pin until evenly flattened to about 1cm thickness.
- Coat the chicken: Set up three bowls for flour, beaten egg, and panko breadcrumbs. Mix half the chopped thyme, lemon zest, salt, and pepper into the breadcrumbs. Dip each chicken breast first into the flour, then the beaten egg, and finally coat it thoroughly with the breadcrumb mixture. Transfer the coated chicken to a baking sheet.
- Bake the chicken: Drizzle 1 tablespoon of rapeseed oil over the chicken breasts and place them in the oven. Bake for a total of 30 minutes until golden and crisp, turning once if desired.
- Roast the tomatoes: Halfway through baking the chicken (after 15 minutes), put the cherry tomatoes on a separate small baking tray. Toss them with the remaining thyme, salt, and pepper. Roast alongside the chicken for the final 15 minutes.
- Prepare the creamed corn base: While the chicken and tomatoes cook, heat the remaining 1 tablespoon of rapeseed oil in a medium saucepan over low heat. Add the finely chopped shallot and a pinch of salt, and gently fry for about 10 minutes until soft and translucent.
- Add corn and milk: Cut the kernels off the corn cobs by holding them upright on a board and carefully slicing down with a serrated knife. Add the corn kernels and semi-skimmed milk to the saucepan. Simmer gently for 10 minutes to soften the corn and infuse flavors.
- Blend the creamed corn: Using a hand blender, roughly blitz the mixture until mostly smooth but still a bit chunky for texture. Stir in the reduced-fat crème fraîche and the finely sliced chives. Season to taste with salt and pepper.
- Serve the dish: Divide the baked chicken schnitzel, creamed corn, and roasted tomatoes between two plates. Sprinkle additional chopped chives over the creamed corn for garnish and serve immediately.
Notes
- Use baking parchment when flattening chicken breasts to avoid sticking and ensure easy handling.
- Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.
- Roasting the tomatoes alongside the chicken not only saves time but enhances their natural sweetness.
- The creamed corn texture can be adjusted by blending less or more, depending on preference.
- This dish is perfect for a balanced weeknight dinner or a light weekend meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Western/European
Keywords: healthy chicken schnitzel, baked chicken, creamed corn, roasted cherry tomatoes, panko crust, lemon thyme chicken, light dinner recipe
