Recipe

Italian chicken schnitzel

Can't go past a good schnitty.

  • 15 mins cooking
  • Serves 6
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The secret to a perfectly cooked chicken schnitzel is to slice each breast through horizontally, making a thinner portion so it will cook through and leave you with a crisp, golden crumb. Any leftovers make a delicious sandwich filling.
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Ingredients

Italian chicken schnitzel
  • 4 chicken breast fillets
  • 2 x 59g eggs, lightly beaten
  • 2 clove garlic, crushed
  • 2 tablespoon finely chopped fresh parsley
  • 1 cup packaged breadcrumbs
  • 3/4 cup finely grated pecorino cheese

Method

Italian chicken schnitzel
  • 1
    Cut the fillets horizontally into thin slices, 8mm thick.
  • 2
    Beat eggs and 2 tblsp water together in a shallow dish then beat in garlic and parsley.
  • 3
    Combine breadcrumbs and pecorino cheese on a large plate then season with salt and pepper, if desired. Dip chicken slices one at a time in beaten egg mixture then coat firmly with combined breadcrumbs and pecorino cheese. Place crumbed chicken on a foil-lined tray in a single layer. Cover and refrigerate for at least 15 minutes.
  • 4
    Shallow fry schnitzel in hot oil in a large frypan until golden on both sides and cooked through. Drain on kitchen paper. Serve hot with salad and garnish with lemon slices.

Notes

Chicken can be crumbed several hours ahead. Keep, covered in refrigerator and cook as required. Leftover cooked schnitzel can be refrigerated.

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