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Quick chicken schnitzels

Name: Quick chicken schnitzels
Prep time: 15 min
Cook time: PT15 plus chillingM
Total time: 30 min
Yield: Serves 4
Cuisine: German recipes
Ingredients: 4 free-range chicken breasts; 150g fresh breadcrumbs; 75g feta, crumbled; 2 tbsp fresh thyme leaves; 1 large free-range egg; 2-4 tbsp olive oil; Lemon wedges, buttery new potatoes and stir-fried greens, to serve

Published: 31 Oct 08
Updated: 18 Mar 24

Homemade chicken schnitzels are a real midweek treat and, with this recipe, you can feed four hungry mouths for less.

Next time, try these golden schnitzels with fennel, pistachio and apple salad.

Easy
November 2008

Test kitchen approved

Serves 4

Homemade chicken schnitzels are a real midweek treat and, with this recipe, you can feed four hungry mouths for less.

Next time, try these golden schnitzels with fennel, pistachio and apple salad.

Nutrition: per serving

Calories: 456kcals
Fat: 19.3g (6.1g saturated)
Protein: 41.8g
Carbohydrates: 30.5g (1.2g sugar)
Salt: 1.8g

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Ingredients

4 free-range chicken breasts
150g fresh breadcrumbs
75g feta, crumbled
2 tbsp fresh thyme leaves
1 large free-range egg
2-4 tbsp olive oil
Lemon wedges, buttery new potatoes and stir-fried greens, to serve

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Method

Flatten the chicken breasts between 2 sheets of cling film using a rolling pin.
Mix the breadcrumbs with the feta and fresh thyme leaves in a bowl. Season well.
In a separate bowl, beat the egg. Dip each chicken breast in the egg, turning to coat, then coat in the breadcrumbs and transfer to a plate.

Chill the schnitzels until you’re ready to eat, then heat the olive oil in a frying pan and fry the schnitzels, 1 or 2 at a time, for 3-4 minutes each side, until golden.
Serve with lemon wedges, to squeeze over, buttery new potatoes and stir-fried greens, if you like.

Recipe from November 2008 Issue

Nutrition

Nutrition: per serving

Calories: 456kcals
Fat: 19.3g (6.1g saturated)
Protein: 41.8g
Carbohydrates: 30.5g (1.2g sugar)
Salt: 1.8g

delicious. tips

Rather than flattening the chicken breasts, make a slit in them and stuff the pocket with a mixture of crumbled feta and thyme. Egg and breadcrumb them, pan-fry for 3-4 minutes each side, then finish off in an oven preheated to 190°C/fan170°C/gas 5 for 15 minutes, until golden and crispy.