Pan-Fried Chicken Schnitzel with Lemon Myrtle Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender chicken schnitzel with a golden crust, paired with a zesty lemon myrtle-infused aioli for a fresh Australian twist. This australian-inspired chicken ready in about 25 minutes blends (about 6 oz each) chicken breast, all-purpose flour, large eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 2 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 chicken breasts between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in another, and 1 cup panko breadcrumbs in a third.
  3. Step 3: Coat each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs until fully coated.
  4. Step 4: Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering but not smoking, about 3 minutes.
  5. Step 5: Add the schnitzels and cook for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
  6. Step 6: Meanwhile, in a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp lemon myrtle powder, 1 tbsp lemon juice, and 1 minced garlic clove until smooth and fragrant.
  7. Step 7: Serve the schnitzels hot with a generous dollop of lemon myrtle aioli for dipping.

Frequently asked questions

How long does Pan-Fried Chicken Schnitzel with Lemon Myrtle Aioli take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Chicken Schnitzel with Lemon Myrtle Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Chicken Schnitzel with Lemon Myrtle Aioli?

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 Pan-Fried Chicken Schnitzel with Lemon Myrtle Aioli for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Fried Chicken Schnitzel with Lemon Myrtle Aioli?

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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