It’s almost un-Australian not to love a schnitty! This free range chicken schnitzel is baked not fried to give you a healthier version of this classic. Generous servings to keep even the hungriest happy. 

30 Minutes.  Free Range.  Sugar Free.  A guaranteed winner any night.

Serves 2

4 x 140g free range chicken breasts
2 free range eggs
3/4 cup breadcrumbs
1 tsp dried garlic granules (premixed)
1/2 cup grated parmesan
3 sprigs fresh thyme
1/6 white cabbage
3 sprigs parsley
1 carrot
1 celery stick
40g mayonnaise
1 tbls apple cider vinegar
1 lemon

Preheat oven
Preheat the oven grill, set on 220ºC. Shallow fried method can be used as an alternative. 

Make breadcrumb mix & crumb chicken
Combine breadcrumb mix and fresh thyme leaves (discarding the stems), grated parmesan, salt and pepper in a large bowl. Lightly beat eggs into a bowl. Dip each piece of chicken firstly into the egg and then breadcrumb mix, coat well. 

Cook schnitzel
Drizzle or spray olive oil on both sides of chicken schnitzel. Place on baking tray in oven. Grill on middle shelf for 5 minutes each side.

Prepare slaw, make dressing
While the chicken is cooking, thinly slice the cabbage (use a mandolin if you have one), grate carrot, thinly slice celery and chop parsley. Whisk cider vinegar, mayonnaise, salt and pepper together. Toss to combine slaw and dressing. 

To serve
Plate schnitzel, slaw and serve with a wedge of lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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