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Parmesan Crumbed Chicken Schnitzel

Michael Messig

For Dinner ( Chicken )


Published on

10 minutes to prepare and 15 minutes to cook

Serves 4


4 free range chicken fillets
1 cup Bread crumbs*
40g parmesan
1/2 cup plain flour
2 eggs beaten
splash of milk
salt and pepper
oil for frying


1. Clean chicken fillets and beat with a meat mallet until an even thickness. Don't make them too thin.
2. Place flour, eggs and breadcrumbs in separate bowls. Add a splash of milk to the eggs and season with salt and pepper. Beat with a fork until combined.
3. Add the parmesan cheese to the breadcrumbs and mix well.
4. Coat the chicken fillets in the flour, then the egg mixture and finally the breadcrumbs.
5. Add oil to a heated fry pan and shallow fry the fillets until cooked through. Be careful not to overcook to keep the fillets juicy
6. Serve with veggies and enjoy.


*This recipe works really well with home-made bread crumbs:

Pre-heat the oven to 120 degrees celcius. Place 4 slices of white bread on an oven tray and bake in the oven for 10-15 minutes or until the bread has dried out. Place the bread into a food processor and process until a bread crumb consistency.


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  • avatar

    Great tip, thanks Claire!

  • avatar

    Try freezing fresh breadcrumbs mixed with parmesan, seasoning and herbs of choice. This is heaps easier when needing them for a recipe I think :)