Chicken schnitzel with parmesan-herb crust

August 10, 2014

Main Courses

originally from Non-Veg Food, In The Main

This recipe is from a TV programme that I watched without the first idea of who the chef was or which channel or even which programme. I like watching cooking shows, even the hardcore ones which have recipes I’ll never try and ingredients that I’ve not heard of – actually, those are the ones I like. It’s like watching a fantasy show. So this recipe was demonstrated by a couple of Australians… come to think of it, I might have watched them on YouTube. In any case, I made this recipe because it sounded ridiculously easy – and it was. I didn’t even bother to write down the ingredients or method, because it was all straightforward.

Recipe for: Chicken schnitzel with parmesan-herb crust
photo 1

For the chicken:
2 cups fresh breadcrumbs
1/3 cup finely grated parmesan cheese
1 tbsp finely grated lemon rind
2 tbsp finely chopped fresh flat-leaf parsley leaves
1 tsp garlic powder
1/2 cup plain flour
1 egg
1 tbsp milk
2 skinless chicken breasts
Oil for shallow frying

For the salad:
10 baby plum tomatoes, halved vertically
A good few handfuls of mixed salad leaves (little gem lettuce, rocket, baby chard, baby spinach, etc)
1/2 small red onion, sliced very thinly
1 boiled egg, quartered (optional)
Your favourite salad dressing (I used French dressing)


1, Combine breadcrumbs, parmesan, lemon rind, parsley and garlic powder on a plate. Season with salt and pepper.

2. Place flour on a plate.

3. Whisk egg and milk together in a shallow bowl.

4. Place the chicken breasts in a sturdy ziploc bag and use a meat mallet or rolling pin to flatten them to an even thickness all over. Do this carefully. They need to be about 1/2 cm thick all over.

5. Take the chicken breasts one by one and dip them first in the flour, shaking off the excess; then in the egg mixture, and finally in the breadcrumbs mixture. Pat the breadcrumbs with your fingers on the chicken breasts where necessary.

6. Heat the oil in a frying pan over medium-high heat. Cook the chicken schnitzel for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain while you make the salad.

7. Slice the schnitzel on the diagonal into 1-cm wide strips. Mix the salad with the dressing, place the sliced schnitzel on top and serve immediately.


About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

View all posts by The Cooking and Life Goddess


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