Parmesan schnitzel with zucchini salad

Savor the flavors of a delightful Parmesan schnitzel paired with a refreshing zucchini salad. This easy-to-follow recipe combines tender chicken breasts, crispy bread crumbs, and rich Parmesan cheese with a fresh touch of parsley and zucchini. Perfect for a wholesome and delicious meal.

  • 17 May 2025
  • Cook time 10 min
  • Prep time 40 min
  • 4 Servings
  • 7 Ingredients

Parmesan schnitzel with zucchini salad

Parmesan schnitzel with zucchini salad is a delightful dish that marries crispy, golden chicken with a fresh, tangy zucchini salad. This recipe is perfect for a wholesome family dinner or an impressive meal for guests. With simple ingredients and straightforward steps, you can create a restaurant-quality dish right in your kitchen.

Ingredients:

4 large zucchini
1200g
1/4 cup fresh parsley
16g
2 eggs
100g
1 cup all-purpose white wheat flour
120g
2 cups bread crumbs
180g
1/2 cup grated parmesan cheese
40g
1.50 lb chicken breasts
680g

Instructions:

1. Prepare the Chicken Breasts:
- Slice each chicken breast in half horizontally to create thinner cutlets. If necessary, use a meat tenderizer to gently pound the cutlets to an even thickness.
2. Set Up Breading Stations:
- In a shallow bowl, beat the eggs.
- Place the flour in a separate shallow bowl.
- In another shallow bowl, mix the bread crumbs with the grated Parmesan cheese.
3. Bread the Chicken:
- Season the chicken cutlets with salt and pepper.
- Dredge each cutlet in the flour, shaking off any excess.
- Dip the cutlets into the beaten eggs, ensuring they are well-coated.
- Finally, press the cutlets into the bread crumb-Parmesan mixture, ensuring an even coating on all sides.
4. Cook the Schnitzel:
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the breaded chicken cutlets to the skillet. Avoid overcrowding the pan; cook in batches if necessary.
- Fry the cutlets for about 3-4 minutes on each side, or until they’re golden brown and cooked through.
- Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
1. Prepare the Zucchini:
- Wash the zucchini thoroughly. Using a mandolin or a sharp knife, slice the zucchini into thin rounds or ribbons.

2. Mix the Salad:
- Place the sliced zucchini in a large bowl.
- Add the chopped fresh parsley to the bowl.

3. Dress the Salad:
- Drizzle the zucchini and parsley with olive oil.
- Squeeze fresh lemon juice over the salad to taste.
- Season with salt and pepper.
- Toss everything together gently to combine and ensure the zucchini slices are well-coated.
4. Serve:
- Plate the hot, crispy Parmesan schnitzels alongside a portion of the fresh zucchini salad.
- Optionally, garnish the dish with additional fresh parsley.

Tips:

- For extra crispiness, you can double coat the chicken by dipping it in the egg and breadcrumb mixture twice.

- Allow the breaded chicken to rest for a few minutes before frying to ensure the coating adheres well.

- To keep the schnitzel warm and crispy, place the cooked pieces on a wire rack in a low oven while you finish frying the remaining batches.

- For the zucchini salad, use a mandoline slicer to get uniformly thin slices for better texture and presentation.

- Add a squeeze of lemon on the schnitzel just before serving for an extra burst of flavor.

Parmesan schnitzel with zucchini salad is a flavorful and satisfying meal that combines crispy chicken with the refreshing taste of zucchini and parsley. By following these steps and tips, you can create a dish that will surely impress any palate.

Nutrition Facts
Serving Size580 grams
Energy
Calories 620kcal31%
Protein
Protein 60g39%
Carbohydrates
Carbohydrates 70g19%
Fiber 6g16%
Sugar 10g10%
Fat
Fat 14g16%
Saturated 4.15g14%
Cholesterol 240mg-
Vitamins
Vitamin A 130ug14%
Choline 260mg48%
Vitamin B1 0.85mg71%
Vitamin B2 0.91mg70%
Vitamin B3 22mg133%
Vitamin B6 1.97mg116%
Vitamin B9 170ug42%
Vitamin B12 0.90ug38%
Vitamin C 60mg65%
Vitamin E 1.71mg11%
Vitamin K 80ug65%
Minerals
Calcium, Ca 250mg19%
Copper, Cu 0.41mg46%
Iron, Fe 4.98mg45%
Magnesium, Mg 140mg33%
Phosphorus, P 700mg56%
Potassium, K 1560mg46%
Selenium, Se 70ug124%
Sodium, Na 640mg43%
Zinc, Zn 3.91mg36%
Water
Water 440g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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