Pan-Fried Chicken Schnitzel with Parmesan and Herb Crust

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

Tender chicken breast coated with a golden, cheesy crust infused with fresh herbs, pan-fried to perfection for a comforting and flavorful main dish. This australian-inspired chicken ready in about 27 minutes pairs all-purpose flour, large, beaten egg, finely grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 12 min Serves 2 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 large boneless, skinless chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
  2. Step 2: In three shallow dishes, place 1/2 cup all-purpose flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper, 1 beaten large egg, and a mixture of 3/4 cup finely grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten egg, and finally press into the Parmesan-herb mixture, ensuring an even coating.
  4. Step 4: Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until the butter foams and the oil shimmers.
  5. Step 5: Add the coated chicken breasts and cook for 4-5 minutes on each side until the crust is golden brown and the chicken is cooked through (internal temperature 165°F). Remove from skillet and let rest for 3 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Chicken Schnitzel with Parmesan and Herb Crust take to make?

Total time is about 27 minutes (15 min prep + 12 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 Pan-Fried Chicken Schnitzel with Parmesan and Herb Crust?

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 Pan-Fried Chicken Schnitzel with Parmesan and Herb Crust?

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 Parmesan and Herb Crust 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 Parmesan and Herb Crust?

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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