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Chicken schnitzel

Chicken schnitzel

Total Time
30 min
15 min
15 min
This healthier version of the classic schnitzel has a great flavour thanks to the chives and parmesan. It will definitely become a family favourite.


Skinless chicken breast

500 g, (2 x 250g)

Plain flour

1 tbs


1 medium

Skim milk

1 tbs

Panko breadcrumbs

1 cup(s), (60g)

Fresh chives

2 tbs, chopped

Grated parmesan cheese

2 tbs

Olive oil

2 tsp


300 g, peeled, chopped


300 g, peeled, chopped

Skim milk

¼ cup(s), (60ml)

Vine-ripened cherry tomato

500 g, (2 x 250g punnets)

Green string beans

200 g, trimmed


1 medium, wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut each chicken breast in half horizontally to make 4 thin fillets in total.
  2. Place flour on a plate. Whisk egg and milk in a shallow bowl. Combine panko, chives and parmesan on a large plate. Working with one fillet at a time, dust chicken in flour, dip into egg mixture, then coat in breadcrumbs. Place crumbed chicken on a plate and set aside in fridge.
  3. To make mash, cook parsnip and potato in a saucepan of boiling, salted water for 15 minutes or until tender. Drain and return to saucepan. Add milk and mash until smooth. Season with salt and pepper.
  4. Meanwhile, heat oil in a large non-stick frying pan over medium–high heat. Cook chicken for 1–2 minutes on each side, until golden. Transfer to a prepared tray. Place tomatoes on the other prepared tray and lightly spray with oil. Bake both trays for 6–8 minutes, until chicken is cooked through and tomatoes are soft.
  5. Steam or microwave beans until tender. Serve schnitzels with mash, beans, roasted tomatoes and lemon wedges.


COOK'S TIP: Chicken schnitzels are freezer friendly! Place in a reusable container with a piece of baking paper in between each schnitzel. Thaw overnight in the fridge and cook the same as step 4.