Herby chicken schnitzel recipe

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20 min


20 min

Nutrition per portion

Calories 529 kCal 26%
Fat 32g 46%
  -  Saturates 8g 40%

A tasty chicken escalope in crunchy breadcrumbs, served with tangy fennel salad – it’s ready in 40 minutes and the kids will love it too


  • 4 chicken breasts, skinned
  • 2tbsp plain flour
  • Salt and ground black pepper
  • 1 medium egg
  • 2tbsp milk
  • 75-100g (2½-3½oz) white breadcrumbs
  • 4tbsp chopped flat-leaf parsley
  • 2tbsp chopped fresh oregano
  • About 30g (1oz) butter
  • About 4tbsp olive oil
  • For the fennel salad:
  • 2tbsp mayonnaise
  • 2tbsp lemon juice
  • 1 very small red onion, finely sliced and then chopped
  • 1 fennel bulb, finely sliced and then chopped
  • 2tsp small, salted capers, rinsed
  • 2tbsp chopped flat-leaf parsley


  • To make the fennel salad: Mix the mayonnaise and lemon juice in a bowl. Stir in the red onion, fennel, capers and parsley. Season well.

  • Put each chicken breast between 2 sheets of cling film and using a rolling pin, flatten until they’re an even thickness all over.

  • Put flour in a shallow bowl and add seasoning. Lightly beat egg and milk in another bowl and mix the breadcrumbs with the herbs in a third bowl. Dip each piece of chicken in the flour to coat, then in egg and lastly in the herby breadcrumbs, covering them well.

  • Cook escalopes in 2 batches. Heat half the butter and half the olive oil in a large, non-stick pan over a medium heat and cook the chicken for about 3 mins on each side, pressing it down, until golden brown and cooked through. Remove from the pan, and keep the first batch warm.

  • Wipe pan clean with kitchen paper. Add the rest of the butter and oil, and when hot, cook the remaining chicken. Cut each piece of chicken into 3 or 4 strips.

  • Serve with the fennel salad, and potatoes or noodles, if you like.

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