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Parmesan schnitzel with zucchini salad

Name: Parmesan schnitzel with zucchini salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 4 zucchinis, sliced lengthways into thin ribbons; 2 tablespoons olive oil, plus extra to fry; 1 tablespoon lemon juice, plus wedges to serve; 1/4 cup finely chopped flat-leaf parsley; 2 eggs, lightly beaten; 1 cup (150g) plain flour, seasoned; 2 cups panko (see note) or dry breadcrumbs; 1/2 cup (40g) finely grated parmesan; 4 x 170g chicken breast fillets, flattened to 5mm thick; Aioli or whole-egg mayonnaise, to serve

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40m

10m

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This crunchy parmesan schnitzel is served with long thin slivers of zucchini for a delicious contrast of textures and flavours.

4 zucchinis, sliced lengthways into thin ribbons
2 tablespoons olive oil, plus extra to fry
1 tablespoon lemon juice, plus wedges to serve
1/4 cup finely chopped flat-leaf parsley
2 eggs, lightly beaten
1 cup (150g) plain flour, seasoned
2 cups panko (see note) or dry breadcrumbs
1/2 cup (40g) finely grated parmesan
4 x 170g chicken breast fillets, flattened to 5mm thick
Aioli or whole-egg mayonnaise, to serve

Method

1.

Place zucchini in a colander. Sprinkle with salt and set aside for 10 minutes to drain. Rinse zucchini and pat dry with paper towel. Toss with oil, juice and 1 tablespoon parsley. Season and set aside.
2.

Place egg and flour in separate bowls. Combine crumbs, Parmesan and remaining 2 tablespoons parsley in a third bowl. Coat chicken first in flour, then in the egg and crumbs. Heat 2cm oil in a frypan over medium-high heat. Cook schnitzels for 2-3 minutes each side until golden and cooked through. Serve with zucchini salad, lemon wedges and aioli.