Classic Chicken Schnitzel with Lemon Myrtle Crust

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Coated in a fragrant lemon myrtle and breadcrumb crust, pan-fried to golden crispness for a beloved Australian pub favorite. This Australian-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, butterflied, lemon myrtle powder, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 15 min Serves 4 Australian cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) chicken breasts, butterflied
1 tbsp lemon myrtle powder
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups fresh breadcrumbs
1/4 cup parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
1/4 cup vegetable oil
for serving lemon wedges

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Place 1/2 cup all-purpose flour in a shallow dish and season with 1 tsp salt and 1/2 tsp black pepper.
Step 2: In a second shallow dish, whisk 2 large beaten eggs until smooth.
Step 3: In a third shallow dish, combine 1 1/2 cups fresh breadcrumbs, 1 tbsp lemon myrtle powder, and 1/4 cup grated parmesan cheese.
Step 4: Dredge each of the 4 butterflied chicken breasts first in the seasoned flour, shaking off excess.
Step 5: Dip floured chicken into beaten eggs, then press firmly into breadcrumb mixture to coat evenly on all sides.
Step 6: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry the chicken schnitzels for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
Step 7: Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.
Step 8: Serve hot with fresh lemon wedges to squeeze over the crusty schnitzels.