Herb and Parmesan Chicken Schnitzel

clock 20 minutes + 30 minutes bowl 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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  • 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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