Herb and Parmesan Chicken Schnitzel

20 minutes + 30 minutes Serves 4


  • 4 medium sized potatoes, scrubbed
  • 1 Tbsp oil plus extra for cooking
  • salt
  • 2 chicken breasts, skin removed, cut in half horizontally
  • flour for dusting
  • 1 cup breadcrumbs
  • 1-2 tsp smoked paprika
  • 1/2 cup grated Parmesan
  • 1 egg, lightly whisked with 1 Tbsp water
  • pepper
  • 1 tsp butter
  • 1 head broccoli, cut into florets, steamed
  • 1 lemon, cut into wedges
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How to Crumb Meat or Fish


1. Preheat oven to 180°C.

2. Cut potatoes into 1cm slices and place onto a baking tray. Using a small knife cut slits into the top of each slice. Rub with 1 Tbsp oil and sprinkle with salt and smoked paprika. Place into the oven for 15 minutes then turn for a further 15 until crisp and browned.

3. Between two pieces of baking paper using a rolling pin flatten the chicken into thin schnitzels approximately ½ cm.

4. Combine breadcrumbs, herbs and Parmesan in a flat bowl. In a separate bowl, season the egg with salt and pepper.

5. Dust the schnitzels with flour, then dip into the egg and then breadcrumbs. Set aside on a plate.

6. In a large frying pan heat a little oil and the butter. Cook the schnitzels two at a time for 3 or 4 minutes each side until the chicken is cooked through.

7. Serve the schnitzel with sliced potatoes, steamed broccoli and lemon wedges.

TIP: Try this herb and Parmesan crumb with fish and serve with an aioli dip.

Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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