Skip to main content

Brighten Up Your Day! 

The sun is shining and spring is here as we roll into April! With the warm weather upon us, we can eat outside and enjoy the fresh air with some yummy meals. A favorite of mine is a nice thin and crispy chicken cutlet. In this recipe we have a easy, healthy, yet so delicious chicken dish that you and the whole family will love. Enjoy the weather and happy spring! 
  • STEP 1

    Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.

  • STEP 2

    Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.


    • 1 egg white
    • 5 tbsp finely grated parmesan
    • 4 boneless, skinless chicken breasts
    • 400g new potatoes, cut into small cubes
    • 140g frozen peas
    • good handful baby spinach leaves
    • 1 tbsp white wine vinegar
    • 2 tsp olive oil

Featured Blogs