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Parmesan schnitzel with zucchini salad
Parmesan schnitzel with zucchini salad
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Crispy parmesan schnitzel paired with delicate zucchini ribbons for a delectable texture and taste contrast.
Ingredients:
  • 4 zucchinis, sliced lengthways into thin ribbons
  • 36.40 gm olive oil, plus extra to fry
  • 21.00 gm lemon juice, plus wedges to serve
  • 62.50 ml finely chopped flat-leaf parsley
  • 150g plain flour
  • 500.00 ml panko (see note) or dry breadcrumbs
  • 40g parmesan
  • 4 x 170g chicken breast fillets, flattened to 5mm thick
  • Aioli or whole-egg mayonnaise, to serve
Instructions:
  • Place zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to drain. Rinse the zucchini, pat dry with paper towels, then mix with oil, juice, and 1 tablespoon of parsley. Season to taste and set aside.
  • Prepare three separate stations: one with flour and egg in separate bowls, another with breadcrumbs, Parmesan, and remaining parsley combined in a bowl. Coat each chicken piece first with flour, then egg, and finally in the breadcrumb mixture. Heat oil in a frypan over medium-high heat and cook schnitzels for 2-3 minutes on each side until golden and cooked through. Serve with zucchini salad, lemon wedges, and aioli.

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