Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest. Best chicken cutlet recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest

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Our best chicken schnitzel recipe makes moist, tender chicken fillets with a super crunchy panko breadcrumb coating elevated with lemon zest and parmesan. These old-fashioned Australian style chicken schnitties will take you right back to the 1970s. For a complete nostalgia trip, squeeze some lemon wedges over the schnitzels and serve them with potato salad.

This is the best chicken schnitzel recipe for a trip back in time to a much simpler life when you helped your mum make schnitties by dredging the fillets in flour, egg and breadcrumbs, while mum made the potato salad or coleslaw, and the biggest worry in your world was whether there were going to be leftovers for schnitzel sandwiches.

Yes, indeed, we have another special dish from the Seventies for you this week, in our chicken schnitzel recipe, to add to our collection of retro classics such as French onion dip, cheese straws, devilled eggs, prawn cocktails, chicken Kiev, and beef Stroganoff. (Update: since publishing this post we’ve added a chicken schnitzel burger recipe!)

And, no, we’re not working our way through the 1970 Australian Women’s Weekly Cookbook, but you’re probably wondering what on earth we’re going to cook next. This Mediterranean-style warm potato salad recipe with capers, anchovies, chives, and celery leaves is next and it’s a perfect side to this chicken schnitzel.

Before I tell you more about this easy chicken schnitzel recipe, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes, please consider supporting our work by buying us a coffee. We’ll put that coffee money toward cooking ingredients for recipe testing.

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Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest

This is the best chicken schnitzel recipe to make if you’re looking for some serious comfort food and like so many of us you are longing for the days when life was so much simpler. We’ll be posting a warm potato salad to go with this next.

Whenever Terence and I make this chicken schnitzel recipe, he pounds the chicken breasts into fillets and handles the shallow-frying, while I take on the role I did as a kid back in the 1970s, when I helped mum by dipping the fillets in flour, egg and breadcrumbs, while she made the potato salad and coleslaw.

Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Back in the Seventies, it was Wiener schnitzels or Vienna schnitzels with veal that we were making. We didn’t shift to chicken schnitzels until the Eighties and I can’t recall when that transition happened, at what point Australians stopped eating veal and started eating chicken breasts instead.

I do remember that the Australian Women’s Weekly Original Cookbook, published in 1970, which my mother frequently used featured a recipe for Wiener schnitzel rather than chicken schnitzel, and when she wasn’t making a Russian potato salad, she made a German style potato salad and a simple coleslaw.

We love eating our chicken schnitzels with a warm Mediterranean style potato salad, which I’ll share next. Just a few tips to making this super easy chicken schnitzel recipe.

Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making this Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest

I only have a few tips to making this easy chicken schnitzel recipe. Firstly, wrap the chicken breasts in cling wrap when you’re pounding them with a meat mallet, and don’t pound too much. You want a thickness of 1cm, no thinner.

Line up your four plates to make life easier. You want a flat plate for the flour and two more bowls for the egg wash and breadcrumbs, all large enough to hold a chicken breast fillet each, and another plate or tray for all the coated chicken breast fillets.

My mum used to use the standard breadcrumbs but we use panko breadcrumbs as they result in a much crunchier coating.

We love the taste of celery leaves, however, you could use flat leaf parsley instead. Lime zest also works.

Chill the chicken breast fillets in the fridge for half an hour before frying them.

You can do two fillets at a time, although Terence prefers to do one fillet at a time, but it will take you ten minutes longer. If you’re really stuck for time, you could do the fillets all at once, just keep a close eye on them so they don’t go too dark or even burn.

Always check the temperature of the chicken so it’s cooked through but not going dry using a good food thermometer. Chicken should be cooked to 74°C (165°F).

Serve with chicken schnitzels immediately with lemon wedges, your favourite mustard, and our warm potato salad, link above.

Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest

Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest. Best chicken cutlet recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest

Our best chicken schnitzel recipe makes moist, tender chicken fillets with a crunchy panko breadcrumb coating with parmesan and lemon zest. These old-fashioned Australian style chicken schnitties will take you right back to the 1970s. For a complete nostalgia trip, squeeze some lemon wedges over the schnitzels and serve with potato salad.
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Australian
Servings made with recipe2
Calories 509 kcal

Ingredients
 
 

  • 2 300 g chicken breasts - each halved into fillets
  • 4 tbsp plain flour
  • 1 egg
  • 60 g milk
  • 80 g Panko breadcrumbs
  • 30 g parmesan cheese - finely grated
  • 5 g celery leaves - finely chopped
  • ½ lemon - finely grated zest only
  • ½ lemon - cut into quarters for serving
  • Olive oil for shallow frying

Instructions
 

  • Wrap the chicken breasts in cling wrap and use a mallet to beat each of the chicken breasts to a fillet with a thickness of 1cm.
  • Line up a flat plate, two bowls large enough to hold a chicken breast fillet, and a fourth plate for the coated chicken breast fillets: transfer the flour to the first plate; whisk the egg and milk in the second bowl; and combine the breadcrumbs, parmesan, celery leaves and lime zest in the third dish.
  • Press a chicken breast fillet into the flour, one side then the first, ensuring it’s completely covered in flour.
  • Dip the flour-dusted chicken breast fillet into the milky-egg wash.
  • Press the chicken breast fillet into the Panko breadcrumb mix, one side then the other, ensuring its completely covered in crumbs.
  • Move the chicken breast fillet to the empty plate, then repeat with the other fillets.
  • Refrigerate the chicken breast fillets for 30 minutes.
  • In a fry pan or skillet large enough to hold two chicken breast fillets, heat 1cm of olive oil over medium heat, then shallow-fry the fillets for around 5 minutes a side until golden-brown. Transfer to a rack to drain off any excess oil and repeat.
  • Serve with chicken schnitzels immediately with lemon wedges, your favourite mustard, and our warm potato salad.

Nutrition

Calories: 509kcalCarbohydrates: 47gProtein: 49gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 192mgSodium: 756mgPotassium: 818mgFiber: 4gSugar: 6gVitamin A: 353IUVitamin C: 31mgCalcium: 322mgIron: 4mg

Please do let us know in the comments below if you make this chicken schnitzel recipe as we’d love to know how it turns out for you.

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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

2 thoughts on “Chicken Schnitzel Recipe with Crunchy Panko Breadcrumb Coating with Parmesan and Lemon Zest”

  1. Made this many times (and your parma) and just want to say this is the absolute best of all the recipes I’ve tried. Thanks, guys!5 stars

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