Chicken Schnitzel


  • 1 pack (500g) chicken breast fillets
  • sea salt and freshly ground black pepper
  • 50g plain flour
  • 2 eggs
  • 120g dried breadcrumbs
  • 30g grated parmesan
  • ½ pack mixed crispy salad leaves
  • 80g cucumber, sliced
  • ¼ tin sweetcorn, drained
  • 4 tbsp Caesar salad dressing 
  • 20g parmesan, shaved


  1. Cut the chicken breasts down the centre, then open out. Place between 2 pieces of parchment and hit gently with a rolling pin until about 5mm thick.
  2. Place the flour into one large shallow bow and season.
  3. Crack 2 eggs into another bowl, season, then whisk.
  4. Tip the breadcrumbs and grated parmesan into a third bowl and mix together.
  5. Dip the chicken one piece at a time, into the flour, then into the egg and finally into the breadcrumbs, making sure that all sides are coated totally. 
  6. Heat a frying pan until medium hot. Add half the oil and one chicken and fry on each side for 2-3 minutes on a gentle heat, until golden brown and cooked through.
  7. Drain onto kitchen paper.
  8. Tip the salad leaves, cucumber, sweetcorn, half the parmesan shavings and the dressing into a bowl.
  9. Season with black pepper and toss to combine.
  10. Divide the chicken between serving plates.
  11. Top with the salad, some more parmesan shavings and serve straightaway.