Pan-Fried Chicken Schnitzel with Lemon and Parsley

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 developed and reviewed.

Classic Australian chicken schnitzel, thinly pounded and pan-fried to golden perfection, served with fresh lemon wedges and parsley. This Australian-inspired chicken recipe, ready in about 25 minutes, pairs chicken breasts, all-purpose flour, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

4, boneless, skinless, about 6 oz each chicken breasts
1 cup all-purpose flour
2 large, beaten eggs
1 1/2 cups, plain or panko breadcrumbs
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped fresh parsley
4 lemon wedges
1/2 cup vegetable oil

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Instructions

Step 1: Place 4 chicken breasts between two sheets of parchment paper and pound each to about 1/4-inch thickness using a meat mallet or rolling pin.
Step 2: Season 1 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper in a shallow dish. Place 2 beaten eggs in a second dish. In a third dish, combine 1 1/2 cups breadcrumbs with 1/2 tsp salt and 1/2 tsp black pepper.
Step 3: Dredge each chicken breast first in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture pressing lightly.
Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Fry chicken schnitzels 2 at a time for 3-4 minutes per side until golden brown and cooked through.
Step 5: Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil. Sprinkle with 2 tbsp chopped fresh parsley and serve immediately with 4 lemon wedges for squeezing.