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Recipe

Parmesan herb crumbed schnitzel

Chicken schnitzel is a perennial family favourite. The addition of parmesan gives this easy dish a cheesy twist.

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Parmesan herb crumbed schnitzel
  • 4 chicken breasts
  • 1/2 cup seasoned plain flour
  • 2 eggs, beaten
  • 2 cup multigrain breadcrumbs
  • 1/4 cup parmesan, grated
  • 1 tablespoon thyme leaves
  • 1/4 cup olive oil
  • chopped parsley, to serve
  • lemon wedges, to serve
Quick slaw
  • 1 green apple, cut into lcm wedges
  • 1 carrot, julienne
  • 1/4 shredded red cabbage
  • 1/4 cup egg mayonnaise
  • 1 lemon, grated zest
  • 2 tablespoon 2 tablespoons lemon juice

Method

Parmesan herb crumbed schnitzel
  • 1
    Flatten chicken with a meat mallet. Dust in flour. Dip in egg. Coat in combined crumbs, parmesan and thyme. Press firmly. Chill 10 minutes.
Quick slaw
  • 2
    Meanwhile, heat a large non-stick frying pan on medium. Spray with oil. Saute apple and carrot for 2-3 minutes, until lightly golden. Cool slightly, then toss with all remaining ingredients. Season. Set aside.
  • 3
    Heat oil in frying pan on medium. Cook schnitzels for 3-4 minutes each side, until just cooked through and golden. Drain on paper towel.
  • 4
    Serve schnitzels sprinkled with parsley. Accompany with slaw and lemon wedges.

Notes

For crumbs, you will need 4 slices day-old bread.

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