Why go our for a cheap pub schnitty when you can make the real deal at home in just 30 minutes? Made with chicken coated in breadcrumbs, herbs and parmesan cheese. Served with a classic spaghetti pomodoro, made with crushed tomatoes and basil.

30 Minutes. What’s not to love.

Serves 2.

4 x 90g escalloped chicken breast 
2 garlic cloves 
1 sprig basil
1 tin tomatoes
1 egg
1/2 cup breadcrumbs
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1/2 cup grated parmesan
250g spaghetti

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

Make sauce
Heat a drizzle of oil in a saucepan to a medium heat. Add the tinned tomatoes 
and crushed garlic. Season with salt and pepper. Bring to a boil then reduce to 
a simmer. Simmer for 10 minutes. Crush tomato chunks with back of a spoon.

Cook schnitzel
Combine breadcrumb mix, grated parmesan, salt and pepper in a large bowl. 
Lightly beat egg into a bowl. Dip each piece of chicken into the egg and then breadcrumb mix, coat well. Place on a baking tray and drizzle or spray olive oil on both sides of schnitzel. Place on middle shelf and grill for 5 minutes on each side.

Cook spaghetti
While the chicken is cooking, bring a large pot of salted water to the boil. Add pasta, stirring frequently for a minute. Bring back to boil. Cook for 7 minutes until al dente. Drain and place back in pot with sauce. Stir through finely chopped basil leaves and a generous drizzle of olive oil.

To serve
Plate spaghetti and serve with sliced schnitzel over the top.


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.

August 24, 2016 by Timothy Ryder
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