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Donna Hay - Crispy Chicken Schnitzel

Super Crunchy Grilled Chicken Schnitzel

Course Dinner
Servings 4 people

Ingredients
  

  • 3 cups fresh sourdough or wholemeal breadcrumbs (210 grams)
  • 2 1/2 tbsp extra virgin olive oil plus extra for drizzling
  • 3/4 cup finely grated parmesan (for a golden crumb) (60 grams)
  • 1 tbsp fresh thyme leaves tiny and yum!
  • sea salt and cracked black pepper to taste
  • 4x 180 grams chicken breast fillets trimmed

To serve

  • store-bought oven-baked fries and salad, or bread rolls, mayonnaise and lettuce, to serve

Instructions
 

  • Preheat oven grill (broiler) to high. Place the breadcrumbs, olive oil, parmesan, thyme, salt and pepper into a bowl and mix to combine.
  • Place the chicken between 2 sheets of non-stick baking paper and, using a rolling pin or meat mallet, pound the thick end of the chicken until it is 2cm thick (this helps it cook evenly).
  • Place the chicken on a greased baking tray and top generously with the crumb mixture, using your fingertips to press it onto the chicken. Drizzle with a little extra olive oil and grill for 6–8 minutes or until it is cooked through and the crumbs are golden.
  • With oven gloves on, remove the chicken from the oven. Serve with a simple salad and oven-baked fries, or in a bread roll with mayonnaise and lettuce.

Notes

Photography: Con Poulos - Styling: Donna Hay - Recipe: dh team