Nicknamed “chicken cutlets” after the Italian crumbed veal dish “cotoletta”, this chicken schnitzel recipe is a regular staple in any Aussie-Italian kitchen, offering crispy, golden-fried chicken pieces coated in a Parmesan and herb-infused breadcrumb mix. Simple to prepare and irresistibly delicious, these schnitzels bring together the nostalgic flavours of Nonna’s kitchen with an Aussie twist. Whether served with salad, lemon wedges, or in a sandwich, this crowd-pleaser will keep everyone coming back for more.
Ingredients 9
4 chicken breasts
2 cups breadcrumbs
1⁄2 cup parmesan cheese, finely grated
1⁄2 bunch parsley
3 cloves garlic, diced
1 tsp garlic salt
pepper, to taste
2 eggs
olive oil, for frying
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Method 9
Slice the into 1.5cm slices on the longest edge. Each breast should yield about three slices. Set aside.
Finely dice the and .
In a lasagna tray, combine the , , , , , and pepper.
In a separate shallow bowl, add the and lightly whisk. (If you don’t have enough eggs, you can also add a bit of milk to the egg mix.)
Take a slice of and submerge it in the whisked , ensuring both sides are completely covered.
Drop the into the . Flip so the wet chicken catches crumbs on all sides. (Use your hands or tongs.)
Place the crumbed on a plate. Repeat with remaining chicken.
In a frypan, add a layer of olive oil about 1cm thick and heat. To check if the oil is hot enough, drop a pinch of into the pan. When they start sizzling, it’s ready.
Fry the crumbed until golden brown on each side, and place on a plate with paper towel before serving.
Anna Guerrero's tips
If short on eggs, add a splash of milk to the eggs for extra coating.
Use tongs or your hands for crumbing—whichever you prefer.
Allow fried chicken to drain on paper towel for maximum crispness.
