Parmesan schnitzel with zucchini salad
Parmesan schnitzel features crispy, golden chicken paired with a fresh zucchini salad. This straightforward recipe is ideal for family dinners or impressing guests.
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.
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.
Parmesan schnitzel with zucchini salad FAQ:
You can substitute Parmesan with Pecorino Romano or Grana Padano for a similar flavor. Nutritional yeast can also serve as a dairy-free alternative.
The schnitzel is cooked through when it reaches an internal temperature of 165°F (75°C) and is golden brown on the outside. Cut into the thickest part to check for doneness.
Yes, you can prepare the zucchini salad in advance. However, it's best to dress it just before serving to keep the zucchini fresh and crisp.
A large skillet or frying pan that can hold 2-3 schnitzels at a time works best. Avoid overcrowding the pan to ensure even cooking.
Store leftover schnitzel in an airtight container in the fridge for up to 3 days. For the zucchini salad, consume it within 1-2 days for best freshness.
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.
Nutrition per serving
4 ServingsCalories 620kcal
Protein 60g
Carbohydrates 70g
Fiber 6g
Sugar 10g
Fat 14g
More recipes
Broccolini and mushroom stir-fry
Quick and healthy broccolini and mushroom stir-fry with savory sauces.
01 Dec 2025Roasted salmon with cucumber dill yogurt sauce
Roasted salmon topped with cool cucumber dill yogurt sauce.
12 Nov 2025Garlic cherry tomato pasta with arugula
Easy garlic cherry tomato pasta with arugula, quick to make!
06 Jan 2026Lemon-butter baked salmon with roasted asparagus
A quick and delicious lemon-butter salmon with roasted asparagus.
08 Dec 2025Spinach, bacon and pinenut risotto
Creamy spinach, bacon, and pinenut risotto that's satisfying and delicious.
04 Jan 2026Chicken, bacon and mushroom pot pies
Delicious Chicken, Bacon, and Mushroom Pot Pies with flaky pastry.
28 Nov 2025Chicken skewers with turmeric rice
Grilled chicken skewers served with fragrant turmeric rice.
02 Feb 2026