Free range chicken schnitzel grilled in the oven to give you and your family a healthier way to enjoy a dinner favourite. Generous servings to keep even the hungriest of people happy. A guaranteed winner any night. 

30 Minutes.  Sugar Free.

Serves 2

4 x 140g free range chicken breasts
2 free range eggs
1/2 cup plain flour
3/4 cup breadcrumbs
1 teaspoon garlic powder
grated parmesan
3 sprigs fresh thyme
1/6 red cabbage
1 medium carrot
1 red onion
3 sprigs parsley
40g whole-egg mayonnaise
1 lemon

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

Make breadcrumb mix
Combine breadcrumb mix and fresh thyme leaves (discard stems), grated parmesan, salt and pepper in a large bowl. 

Crumb chicken
Lightly beat eggs into a bowl and dip each piece of chicken firstly into the the egg and finally the breadcrumb mix. 

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

Prepare red salad
While the chicken is cooking, thinly slice red cabbage and red onion (use mandolin if you have one), shred the carrot and chop parsley. Place together in a bowl and add sultanas. 

Make dressing
Whisk the mayonnaise, juice of half a lemon, salt and pepper together. Toss to combine salad and dressing. 

To serve
Pile up the red salad alongside the schnitzel and add a lemon wedge to finish.


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.


November 03, 2015 by Timothy Ryder
previous / next