Parmesan Chicken Schnitzel with Red Slaw

Parmesan Chicken Schnitzel with Red Slaw

Leave the soggy chicken parmigiana at the pub where it belongs and make this gorgeously crunchy and golden schnitzel instead. Cheese is still the star, but this time it’s finely grated parmesan in the crust, along with crispy breadcrumbs, lemon zest and herbs. The result is a pan-fried schnitzel with killer crunch and knockout flavour. Cut through the richness with a fresh, simple slaw of red cabbage and carrot with a quick lemon dressing.

What You’ll Need (2 Portions): 

  • 5g rosemary
  • 10g parsley
  • 1 lemon
  • 200g red cabbage
  • 1 carrot
  • 1 shallot
  • 50g parmesan
  • 40g panko breadcrumbs
  • 2 free-range chicken breast fillet
  • 1 tbs olive oil
  • 35g plain flour
  • 1 egg
  • sea salt and pepper
  • vegetable oil

What You’ll Need (4 Portions): 

  • 5g rosemary
  • 20g parsley
  • 2 lemons
  • 350g red cabbage
  • 2 carrots
  • 1 shallot
  • 50g parmesan
  • 75g panko breadcrumbs
  • 4 free-range chicken breast fillets
  • 2 tbs olive oil
  • 50g plain flour
  • 2 eggs
  • sea salt and pepper
  • vegetable oil


  • large frypan
  • paper towel
  • grater


  1. Pick the rosemary leaves (half for 2 portions** see cooking tip) and finely chop, discarding stems. Finely chop the parsley, including the stems. Finely grate the lemon zest, then cut into thin wedges (half for 2P** see cooking tip). Finely shred the cabbage. Peel and coarsely grate the carrot. Halve, then thinly slice the shallot.
  2. Squeeze most of the lemon juice into a large bowl, reserving wedges to serve. Whisk in the olive oil and season well with sea salt and pepper. Add the cabbage, carrot, shallot and half the parsley, mixing well to combine. Set aside.
  3. Finely grate the parmesan (half for 2P) and combine with the breadcrumbs, lemon rind, rosemary and remaining parsley in a medium shallow bowl.
  4. Put the flour onto another plate and season with sea salt and pepper. Beat the egg(s) in a bowl. Place the chicken directly onto a board. Place your hand on top and carefully slice in half horizontally through the middle.
  5. Coat the chicken in the flour, shaking off any excess, then coat in the egg. Coat the chicken in the crumb mixture, pressing to cover well.
  6. Heat 2cm vegetable oil in a large frypan over medium heat. In batches, cook the chicken for 3 mins each side or until golden and cooked through. Drain on paper towel. Season with sea salt and pepper. Serve the schnitzel with the salad and lemon wedges.

Cooking Tip

**If cooking for 2 people, use half of the rosemary. 2P = 2 portions. 4P = 4 portions



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