Barbecued Chicken Schnitzel Parmigiana

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken schnitzel topped with tangy tomato sauce and melted mozzarella, finished on the barbecue for a smoky Australian twist on the classic parmigiana. This australian-inspired chicken ready in about 35 minutes pairs all-purpose flour, large eggs, beaten, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat barbecue grill to medium-high heat (about 375°F). Mix 1/2 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper in a shallow dish.
  2. Step 2: Dip each of the 4 pounded thin chicken breasts first into the flour mixture, then 2 beaten eggs, and finally coat evenly with 1 cup breadcrumbs.
  3. Step 3: Drizzle 3 tbsp olive oil over the schnitzels and gently toss to coat.
  4. Step 4: Place schnitzels on the preheated barbecue and cook for 4 minutes per side until golden and cooked through.
  5. Step 5: Spoon 1 cup tomato sauce evenly over schnitzels, then sprinkle 1 1/2 cups shredded mozzarella cheese on top.
  6. Step 6: Close the barbecue lid for 3-5 minutes until the cheese melts and bubbles. Remove from heat, garnish with 1/4 cup fresh basil leaves, and serve immediately with salad or chips.

Frequently asked questions

How long does Barbecued Chicken Schnitzel Parmigiana take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barbecued Chicken Schnitzel Parmigiana?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Barbecued Chicken Schnitzel Parmigiana?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barbecued Chicken Schnitzel Parmigiana for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Barbecued Chicken Schnitzel Parmigiana?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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