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.
Cook time 10 min
Prep time 40 min
Ingredients:
4 large zucchini1/4 cup fresh parsley
2 eggs
1 cup all-purpose white wheat flour
2 cups bread crumbs
1/2 cup grated parmesan cheese
1.50 lb chicken breasts
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 620kcal
Protein 60g
Carbohydrates 70g
Fiber 6g
Sugar 10g
Fat 14g
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