Parmesan chicken schnitzel

Parmesan chicken schnitzel


Serves 4


  • 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.

Parmesan chicken schnitzel

Serving Suggestions


  • 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.

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