Go Back Download PDF
–+ servings
Print Join to Save Recipe

Chicken Schnitzel & Salad

Course Dinner
Keyword Chicken
Protein Chicken
Category Family Meals
Difficulty Easy
Member Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 1011

Ingredients

  • 2 chicken breasts
  • 0.5 cup plain flour
  • 1 large egg whisked
  • 2 cups panko breadcrumbs
  • 0.5 cup parmesan cheese grated
  • 2 tbsp extra virgin olive oil
  • 20-40 g butter

Rocket, tomato & mozzarella salad

  • 2 cups rocket
  • 1-2 tomato cut into wedges
  • pinch sea salt flakes for tomatoes
  • 1-2 tbsp extra virgin olive oil
  • 80-100 g buffalo mozzarella torn into small pieces
  • handful basil leaves fresh
  • 1-2 tsp balsamic glaze to taste
  • sea salt & cracked black pepper

Instructions

  • Set up three bowls or plates: flour, whisked egg, and panko crumbs/parmesan cheese. Coat chicken in flour, then egg, then press into panko/parmesan mix until fully coated.
    2 chicken breasts, 0.5 cup plain flour, 1 large egg, 2 cups panko breadcrumbs, 0.5 cup parmesan cheese
  • Heat a frying pan over medium/high heat with olive oil and butter. Cook chicken on high heat for 1-2 minutes, then turn the heat right down to low for 3-4 minutes. Then turn over and repeat this process until golden, crispy, and cooked through. It helps to pop a lid on the frypan when over low heat. Rest for 2 minutes before serving.
    2 tbsp extra virgin olive oil, 20-40 g butter
  • Add rocket to a serving bowl. Toss tomato wedges with salt flakes, then add to the salad.
    2 cups rocket, 1-2 tomato, pinch sea salt flakes
  • Drizzle with olive oil. Top with buffalo, basil, and balsamic glaze. Season well.
    1-2 tbsp extra virgin olive oil, 80-100 g buffalo mozzarella, handful basil leaves, 1-2 tsp balsamic glaze, sea salt & cracked black pepper

Notes

TOP TIPS FOR CREATING THE MOST DELICIOUS SCHNITZEL 
  • Use a thick chicken breast,  but pound it so it’s even all the way through.
  • Bring it to room temperature before cooking.
  • Season every layer - flour, egg and breadcrumbs. Not just the chicken.
  • Add parmesan to your breadcrumbs for extra flavour and crunch.
  • Use a mix of olive oil and butter for the best golden colour and flavour.
  • Don’t overcrowd the pan - cook in batches for maximum crispiness.
  • Start on high heat for 1-2 minutes to get colour. Then turn it right down and cook for 5–7 minutes. Flip once only - repeat the same process on the other side. Lid on low heat helps keep it juicy.
  • Drain on a wire rack, not a paper towel, so it stays crispy.