Golden Parmesan Chicken Schnitzels

Name: Golden Parmesan Chicken Schnitzels with Brussels Sprout & Apple Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Panko Breadcrumbs; 320 g Chicken Thigh; 1 sachet Classic Roast Seasoning; 1 packet Grated Parmesan Cheese; 1 packet Dijon Mustard; 1 packet Brussels Sprouts; 1 apple; 1 packet Garlic Aioli; 1 drizzle olive oil; 1 tbs plain flour; 1 piece egg; 1 tsp white wine vinegar

with Brussels Sprout & Apple Salad

Helen GathererUpdated on August 12, 2026

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Calories

:

634 kcal

Protein

:

45.6g protein

Total

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Milk
Eggs
Soy
Wheat
May contain traces of allergens

It’s that time of the week, schnitzel night! We’ve been looking forward to showing off this one. A sharp cheesy crumb coats tender chicken to transform it into the ultimate schnitzel. Add a dollop of garlic aioli for a flavourful finish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

320 g

Chicken Thigh

1 sachet

Classic Roast Seasoning

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 packet

Dijon Mustard

1 packet

Brussels Sprouts

1

apple

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

(Contains: Gluten May be present: Wheat)

1 piece

egg

(Contains: Eggs)

1 tsp

white wine vinegar

Nutrition

Calories634 kcal

Energy (kJ)2650 kJ

Fat34.2 g

of which saturates7.7 g

Carbohydrate41.3 g

of which sugars13.5 g

Dietary Fibre5.5 g

Protein45.6 g

Sodium998 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine classic roast seasoning, the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and grated Parmesan cheese. • Coat chicken steak first in the flour mixture, then into the egg and finally in panko mixture. Transfer to a plate.

2

• Heat a large frying pan over high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

3

• Meanwhile, thinly shred Brussels spouts. Thinly slice apple into sticks. • In a large bowl, combine Dijon mustard, the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. • Add sprouts, apple and mixed salad leaves. Toss to coat. TIP: Use less Dijon mustard if you’re not a fan! Little cooks: Take the lead by tossing the salad!

4

• Slice chicken schnitzels. • Divide golden Parmesan chicken schnitzels between plates. • Serve with Brussels spout and apple salad and smokey aioli. Enjoy!