Chicken Schnitzel

Chicken Schnitzel

NoCount™ Recipe
Servings | 4

5 spray low-fat cooking spray
125 g dried couscous
1/2 portion stock cube, vegetable
600 g chicken breast, uncooked, skinless, boneless, 4 x 150g
100 g low-fat soft cheese, (3 1/2oz)
2 portion spring onions, finely chopped
1 teaspoon fresh green or red chilli(s), finely chopped (optional)
1 medium egg(s)
4 thin slice ham, prepacked, roast or boiled


Preheat oven to 190°C / fan oven 170°C / Gas Mark 5. Spray a baking sheet with low fat cooking spray.

Put the couscous into a heatproof bowl. Dissolve the stock cube (click here for a yeast and wheat free stock recipe) in 200ml (1/3 pint) boiling water and pour over the couscous. Leave to swell and cool for 10-15 minutes.

Place the chicken breasts, well-spaced, on a large piece of cling film. Cover with a second piece of cling film. Using a meat mallet or rolling pin, gently but firmly beat out the chicken breasts until they are about half their original thickness.

Mix together the low fat soft cheese, spring onions and chilli (if using). Season with pepper. Spread over one side of each chicken breast, then cover this side with a slice of ham, trimming it to fit.


Beat the egg with 2 tbsp cold water. Brush the ham and chicken with beaten egg, then coat in the cooled couscous. Arrange on the prepared baking sheet.


Bake in the oven for 20-25 minutes, until the chicken is tender. Check with a sharp knife inserted into the thickest part – the juices should run clear. Serve with salad or lightly cooked fresh vegetables.