Prep time 10 mins
Cooking time 20 mins
380 calories 4g fat (1g sat) 51g carbs
YOU WILL NEED
» 75g dried breadcrumbs
» Zest of 1 lemon, plus wedges to serve
» 1½tsp ground black pepper
» 2 large free-range chicken breasts, halved horizontally and bashed with a rolling pin to flatten
» 1 free-range egg, beaten
» Low-cal sunflower oil spray
» 400g gnocchi
» 460g jar roasted red peppers (in brine)
» 1 clove of garlic, crushed
» 3tbsp parsley, chopped
WHAT TO DO
1 Mix the breadcrumbs with the lemon zest, black pepper and salt.
Dip the chicken in egg, and then roll in breadcrumbs.
2 Spray a frying pan with oil and fry 2 of the chicken pieces for 4 mins each side until golden. Repeat with remaining 2 pieces.
3 Boil the gnocchi for about 2 mins until they float to the top. Drain, reserving a little of the water.
4 Whizz the peppers with the garlic and reserved cooking water in a food processor until smooth. Stir the sauce into the gnocchi with the parsley. Slice each schnitzel and serve with the gnocchi and lemon wedges.