Parmesan Chicken Schnitzel

    Schnitzel is an all-time favourite, and you will love this crispy, cheesy chicken schnitzel. Using fresh breadcrumbs and cooking in coconut oil helps to give it a crispy, crunchy coating. For additional flavours, try adding parsley or thyme to the breadcrumb mix before processing. Great for Father's Day.

    2 people made this


    • 400 g chicken breast fillets
    • 6–8 slices spelt or rye bread
    • ½ cup parmesan cheese, finely grated
    • freshly ground pepper
    • ½ cup spelt or plain flour
    • 2 eggs, beaten
    • coconut oil


    1. Preheat oven to 100C.
    2. Slice the chicken fillets in half horizontally so you have skinny fillets. Lay chicken between two sheets of plastic wrap and, using the flat side of a meat mallet or rolling pin, pound schnitzels to an even thickness (about 1 cm). This makes them quicker to cook, keeping the chicken moist.
    3. In a food processor, crumb the bread and parmesan. Make them as fine or as chunky as you like. Add lots of freshly ground pepper.
    4. Place the flour on a dinner plate. Whisk the eggs in a wide, shallow bowl, with a tablespoon or two of water (helps to break up egg white and thin mix). Place breadcrumbs on another dinner plate. Coat the chicken pieces in the flour (shake off excess), dip in egg wash and then breadcrumbs. Press down firmly to make sure the crumbs stick. Place on a clean plate and continue with remaining chicken fillets.
    5. Place 1–2 tablespoons of coconut oil in a large frying pan over medium heat. Cook schnitzels (2 at a time) for 2 minutes on each side until the crust is golden and crisp. Place on a lined tray in warm oven and repeat with remaining schnitzels. You may need to add more coconut oil each time.
    6. Assemble the schnitzels on individual plates, top with a handful of rocket and a scoop of tomatoes and sprinkle with basil.


    Prep 10 mins Cook 10 mins Total 20 mins

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