Ingredients

The following ingredients have 4 Servings
  • 0.25 cup(s) Plain flour (35g)
  • 1 medium Egg(s)
  • 1 cup(s) Panko breadcrumbs (65g)
  • 0.5 tsp Onion powder
  • 1.5 tbs Olive oil
  • 540 g Skinless chicken breast (4 x 150g fillets)
  • 1 cup(s) Fresh flat-leaf parsley (bunch)
  • 1 cup(s) Fresh basil (bunch)
  • 80 g Pickled gherkin, drained ( 4 individual)
  • 1 tbs Capers, rinsed, drained
  • 1 tsp White wine vinegar
  • 1 tbs Dijon mustard
  • 300 g Green beans trimmed, halved
  • 500 g Cherry tomatoes halved

Instruction

  • Place flour on a plate. Whisk egg and 2 tsp water in a shallow plate. Combine breadcrumbs, onion powder and 1 tbs oil in a third shallow plate. Season.
  • Place chicken between 2 sheets of baking paper and pound with a rolling pin until an even thickness of 1.5cm. Working with 1 piece at a time, coat with flour, shaking off excess. Dip in egg and finally coat with breadcrumb mixture.
  • Preheat air fryer to 200°C. Place 2 chicken pieces in air fryer basket, taking care to allow a small gap between them. Place grill attachment over chicken and place remaining pieces chicken on grill. Slide basket into air fryer. Set timer to 12 minutes. Remove from air fryer.
  • Meanwhile, using a food processor, process parsley, basil, gherkins, capers, vinegar, mustard and 2 tbs water, stopping several times to scrape down side of bowl, until a rough paste forms. Season.
  • Heat remaining oil in a large frying pan over high heat. Cook beans for 1 minute or until lightly charred. Season. Add tomatoes. Carefully add ¼ cup (60ml) water, standing back to avoid steam. Cook, stirring, for 1-2 minutes or until tomatoes soften slightly.
  • Serve chicken schnitzel with beans and tomatoes and dollop over salsa verde.