Parmesan chicken schnitzel recipe
Everyday chicken schnitzel gets a delicious update with this crispy parmesan crumb. Double the recipe so you have extra to serve in sandwiches the next day.
- 1 cup (85g) parmesan cheese, grated
- 1 cup (80g) fresh breadcrumbs
- 1/4 cup fresh herbs, finely chopped
- 600g chicken breast fillets
- 1/2 cup (75g) plain flour
- 2 eggs, beaten
- 1/4 cup (60ml) olive oil
Step 1. In a large dish, combine parmesan, breadcrumbs and herbs.
Step 2. Slice chicken fillets horizontally into two or three flat pieces.
Step 3. Place flour in a dish and season well. Place beaten eggs in a separate dish. Dust chicken pieces in flour, shaking off excess. Dip in beaten egg, then coat well in parmesan breadcrumb mixture. Refrigerate until needed.
Step 4. Heat oil in a large nonstick frypan over medium heat. Cook crumbed chicken for 3-4 minutes or until golden. Turn and cook for a further 2-3 minutes until cooked through.
- I used Italian parsley and thyme, but you could use whatever fresh herbs you have to hand. You could also use 1-2 teaspoons of dried herbs if you don't have fresh herbs.
- If you prefer your schnitzel thin, place the sliced fillets between two sheets of baking paper and press firmly to flatten.
- Dry store-bought breadcrumbs would be fine, but it’s easy to make your own by blitzing day-old sourdough bread in a food processor.
- Drain cooked schnitzel on a wire cake rack to prevent the crumb becoming soggy.
- You can make this schnitzel into a cheese-y Chicken parmigiana for a slight variation.
- If you are fond of an extra crunchy schnitzel then give this Crunchy chicken schnitzel a go.
- If you think you need a flavour boost then add some garlic like we have in this Garlic chicken schnitzel.
- Healthy chicken schnitzel is almost a contradiction but we have managed to reduce the fat in this one.
- This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.