1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Parmesan schnitzel with zucchini salad

  • 0:40 Prep
  • 0:10 Cook
  • 4 Servings


  • 4 zucchinis, sliced lengthways into thin ribbons
  • 2 tablespoons olive oil, plus extra to fry
  • 1 tablespoon lemon juice, plus wedges to serve
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 eggs, lightly beaten
  • 1 cup (150g) plain flour, seasoned
  • 2 cups panko (see note) or dry breadcrumbs
  • 1/2 cup (40g) finely grated parmesan
  • 4 x 170g chicken breast fillets, flattened to 5mm thick
  • Aioli or whole-egg mayonnaise, to serve


  • 1
    Place zucchini in a colander. Sprinkle with salt and set aside for 10 minutes to drain. Rinse zucchini and pat dry with paper towel. Toss with oil, juice and 1 tablespoon parsley. Season and set aside.
  • 2
    Place egg and flour in separate bowls. Combine crumbs, Parmesan and remaining 2 tablespoons parsley in a third bowl. Coat chicken first in flour, then in the egg and crumbs. Heat 2cm oil in a frypan over medium-high heat. Cook schnitzels for 2-3 minutes each side until golden and cooked through. Serve with zucchini salad, lemon wedges and aioli.

Source: taste.com.au


Please enter your comment!
Please enter your name here