Parmesan-Crumbed Chicken Schnitzel
with Roasted Potatoes & Smokey Aioli
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
- Milk
We're upping the ante on classic crumbed chicken by combining Parmesan with panko breadcrumbs for plenty of flavour and crunch, then throwing in a tantalising smokey aioli for dipping.
Ingredients
3
potato
1 dl
broccoli
1
carrot
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten)
¼ tsp
salt
1
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut broccoli into small florets and roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop garlic.
• Place potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the potato.
• Meanwhile, combine the plain flour and salt in a shallow bowl, then season with pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, garlic & herb seasoning and grated Parmesan cheese.
Little cooks: Kids can help with cracking and whisking the egg.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • Coat chicken in the seasoned flour, followed by the egg and finally the panko-Parmesan mixture. • Transfer to a plate and repeat with remaining chicken.
Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
• Heat a large frying pan over medium-high heat. Cook broccoli and carrot until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season and transfer to a bowl. • Return the pan to medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, cook crumbed chicken in batches until cooked through and golden, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• Slice Parmesan-crumbed chicken schnitzel. • Divide roasted potatoes, veggies and chicken schnitzel between plates. • Serve with smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty and family-friendly, though some found it a bit bland; consider adding more seasoning or a sauce for extra flavour.
- Ease of prep: Quick and easy for some, but others noted longer prep time than expected, especially for vegetable cooking.
- Suggestions: Cook vegetables longer or roast with potatoes; consider halving thick chicken breasts for even cooking.
- Portions: Generous servings reported; some got multiple meals from a single recipe.
- Texture: For better adherence, use finely grated Parmesan in the crumb mixture to match breadcrumb consistency.
