Chicken schnitzel


  • 2 wholegrain bread
  • 1 tsp dried thyme
  • 1/3 cup low-fat natural yoghurt
  • 1/4 cup water
  • 2 skinless chicken breasts, sliced in half long-ways
  • olive or canola oil spray
  • 1/2 cabbage, finely chopped
  • 1 carrot, grated
  • 1 apple, grated
  • 1/3 cup low-fat natural yoghurt, extra
  • 2 tsp Dijon mustard
  • 1 tsp lemon juice (or vinegar)


  1. Add the bread to a food processor or blender to make breadcrumbs. Alternatively, use a grater.
  2. Combine the breadcrumbs in a shallow bowl with the herbs.
  3. Combine yoghurt and water in a shallow bowl and stir to mix well.
  4. Coat each piece of chicken with yoghurt mixture, then again with breadcrumb mixture.
  5. Lightly spray a frying pan with cooking oil and place on low to medium heat.
  6. Cook the schnitzels for 5 minutes or until golden. Flip over.
  7. Cook for 5 minutes or until cooked through.


  1. In a small bowl, combine the yoghurt, mustard and lemon juice and mix well.
  2. Combine cabbage, carrot and apple in a large bowl.
  3. Stir through the yoghurt and mustard dressing.

Recipe and images supplied courtesy of LiveLighter Victoria.