- 0:40 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This crunchy parmesan schnitzel is served with long thin slivers of zucchini for a delicious contrast of textures and flavours.
Ingredients
- 4 zucchinis, sliced lengthways into thin ribbons
- 2 tablespoons olive oil, plus extra to fry
- 1 tablespoon lemon juice, plus wedges to serve
- 1/4 cup finely chopped flat-leaf parsley
- 2 eggs, lightly beaten
- 1 cup (150g) plain flour, seasoned
- 2 cups panko (see note) or dry breadcrumbs
- 1/2 cup (40g) finely grated parmesan
- 4 x 170g chicken breast fillets, flattened to 5mm thick
- Aioli or whole-egg mayonnaise, to serve
Method
- Step 1Place zucchini in a colander. Sprinkle with salt and set aside for 10 minutes to drain. Rinse zucchini and pat dry with paper towel. Toss with oil, juice and 1 tablespoon parsley. Season and set aside.
- Step 2Place egg and flour in separate bowls. Combine crumbs, Parmesan and remaining 2 tablespoons parsley in a third bowl. Coat chicken first in flour, then in the egg and crumbs. Heat 2cm oil in a frypan over medium-high heat. Cook schnitzels for 2-3 minutes each side until golden and cooked through. Serve with zucchini salad, lemon wedges and aioli.
- Low carb
- Low sugar
Nutrition
3010 kj
Energy
21g
Fat Total
6g
Saturated Fat
5g
Fibre
59g
Protein
218mg
Cholesterol
688.73mg
Sodium
5g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
Notes
Panko, Japanese breadcrumbs make an extra-crisp coating and are from selected supermarkets and Asian food shops.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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