Lime & Garlic Chicken Schnitzels

A tasty mid-week treat - tender chicken breast coated in crunchy garlicky breadcrumbs, with a scrummy side of punchy peas!

This recipe uses 50g of a White or Fibre Loaf.  A 400g loaf of bread is 1 unit of your monthly prescription unit allowance.

25 mins
Makes 2 portions
Suitable for home freezing


  • For the chicken:
  • 2 chicken breasts
  • 25g Juvela Gluten Free White Mix
  • 1 medium egg, beaten
  • 50g breadcrumbs, made from a Juvela Gluten Free White/Fibre Loaf
  • Finely grated zest 1 lime
  • 1 garlic clove, crushed
  • Freshly chopped parsley
  • For the punchy peas:
  • 1tsp olive oil
  • ½ red onion, finely chopped
  • 1 clove garlic, peeled and crushed
  • 100g frozen peas
  • 75g edamame beans
  • ½ red chilli, finely chopped
  • Handful of fresh mint
  • Method

    1. Preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7.
    2. Place the chicken breasts between 2 sheets of cling film and gently bash with a rolling pin until flattened.
    3. Add the lime zest and garlic to the Mix, then coat the chicken breasts in Mix, then dip into the beaten egg, and finally coat in the breadcrumbs.
    4. Place on a baking tray; drizzle with a little oil and bake in a preheated oven for 25minutes until golden brown.
    5. Meanwhile, for the punchy peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook on a low heat for a few minutes, then add the peas and beans. Simmer for a couple of minutes until the peas are just cooked, then crush lightly with a fork. Stir in the chilli and mint and serve warm.