Weight Watchers Parmesan Crusted Chicken Schnitzels
"This delectable low-calorie chicken dish is packed with flavour but not calories and is perfect for anyone following the 5:2 Diet as well as Weight Watchers. It's a favourite meal for me and my husband when we are on a diet, when I serve it with lots of steamed greens and a grilled tomato. For a gluten free version use crushed cornflakes in place of the breadcrumbs. NB: Please note these don't have any oil brushed on them as they are for a very low-calorie diet! If you are NOT worried about the extra calories, please brush the chicken fillets with a little oil before baking, or pan-fry them in a little oil or butter."
photo by DianaEatingRichly
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
2 Schnitzels
- Serves:
- 2
ingredients
- 2 boneless skinless chicken breasts (about 250g/8ozs)
- 2 tablespoons breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon garlic granules or 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and pepper
- vegetable oil (optional for those not on a calorie controlled diet)
directions
- Beat the chicken breasts with a mallet until they are flat. This is best done between cling-film.
- Mix the rest of the ingredients together and then put them into a large bowl.
- Dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
- Bake at 200C/400F/Gas 6 for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
- Serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.
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Reviews
-
I doubled the recipe and made it for our dinner for my 5:2 Fast day. The flavor was very tasty. I used a pound of chicken breast cutlets, panko breadcrumbs and shredded parmesan. The only deviation I made was to spray the coated chicken with my olive oil mister. Thanks for a delicious dinner. I will definitely make this again. -
This has really good flavor but I think it would be better with a little oil or butter. It is dry tasting. Made for Name that Ingredient. -
Really like this! Was easy to make and the family loved it. I made 2 changes. First I used pork cutlets instead of chicken and second I coated the meat in a ziplock bag. Kinda like a shake and bake. Still cooked it at 400 but for not as long.
-
Good flavor!
-
Made this tonight and it was absolutely delicious. Just added some breadcrumbs to the mix and a little paprika. Green means and mashed potatoes. He loved it and was looking for more.
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
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<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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