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Low Cal Lemon Pepper Chicken

April 11, 2018

Post-Pesach, and everyone is weighing up the damage, and talking about 'get set for summer' diets.

Now, thanks to this simply delicious Lemon & Pepper Chicken recipe, you can have your (cake) schnitzel and eat it without worrying about the consequences. 

Sure to appeal to all and not only the figure-conscious, nothing perks up plain poultry faster than this refreshing combination, and you most likely have all the ingredients needed at hand.

Preparation time is minimal, cooking takes mere minutes, and the calorie count is way less than conventional frying.

Serve warm alongside herbed rice or potato wedges or try cold sliced into a salad or sandwich.

See the lite and elevate your Spring cooking game today.
 

 

 4 chicken schnitzel*
2 medium lemons
2 tablespoons olive oil
1/4 cup plain flour
3/4 teaspoon salt
2 teaspoons coarse black pepper
1/2 teaspoon garlic powder (see notes)
Olive oil to fry
Fresh chopped parsley to garnish

* Approximately 120 grams each. Veal is another option that would work perfectly.

1: Grate the lemons to make approximately 2 tablespoons of zest. Avoid grating the white part as it's bitter. 
2: Mix with the olive oil to make a zesty paste and use this to coat the chicken on both sides.
3: Mix flour with salt and pepper and garlic powder (see notes) and place lemony chicken in the flour mix to coat well.
4: Heat a thin layer of olive in a frying pan over medium heat and fry the coated chicken on each side till golden and cooked through. (See notes for alternative cooking)
5:(OPTIONAL STEP) Slice leftover lemons (that were used for zest)  and cook till just lightly golden and juicy. 
6: Serve chicken garnished with chopped parsley and (optional) cooked lemon slices which diners can squeeze over their meal when eating.

COOKS NOTES:  Chicken may also be cooked in the oven. Place on a paper-lined tray covered with a thin coating of olive oil, press down chicken  pieces slightly, and then turn over so that both the top and bottom are coated with a little oil for crispness. Bake at 180 C for approximately 15 minutes till done.

This  recipe is enough coating for 4 chicken schnitzels but you can obviously increase quantities of coating ingredients and make more. You could use 1/2 teaspoon of crushed garlic with the lemon zest and olive oil mixture instead of the garlic powder. Onion powder could replace garlic powder if preferred. Use less pepper if using ground pepper which is more concentrated but I prefer coarse. Preparation and cooking time really is minimal so take the extra step of frying the lemon. This caramelizes the juices and these are delicious squeezed over chicken and rice and vegetables to bring the whole meal together.  Recipe may be adapted for cooking whole pieces of chicken in the oven too but you'll need more coating ingredients. Sublime any way you make it.

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