Parmesan-Crusted Chicken Schnitzel with Garlic Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken schnitzel coated in a Parmesan-egg crumb crust, served with a zesty garlic aioli perfect for a comforting Aussie meal. This australian-inspired chicken ready in about 30 minutes blends (50 g) grated Parmesan cheese, (75 g) panko breadcrumbs, (60 g) all-purpose flour 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: 15 min Serves 2 Australian cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a shallow bowl, combine 1/2 cup grated Parmesan cheese and 3/4 cup panko breadcrumbs. Place 1/2 cup all-purpose flour in a separate shallow dish and 2 beaten eggs in another.
  2. Step 2: Season 2 butterflied and pounded chicken breasts (about 500 g total) with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the Parmesan-panko mixture. Press gently so the crust adheres well.
  3. Step 3: Heat 1/4 cup olive oil in a large skillet over medium heat. When shimmering, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove and rest on a paper towel-lined plate.
  4. Step 4: Meanwhile, whisk together 1/3 cup mayonnaise, 1 minced garlic clove, 1 tbsp lemon juice, and remaining 1/2 tsp salt and 1/4 tsp black pepper in a small bowl to make the garlic aioli.
  5. Step 5: Serve the Parmesan-crusted chicken schnitzel hot with a dollop of the garlic aioli alongside fresh lemon wedges.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Parmesan-Crusted Chicken Schnitzel with Garlic Aioli take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Parmesan-Crusted Chicken Schnitzel with Garlic 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 Parmesan-Crusted Chicken Schnitzel with Garlic 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 Parmesan-Crusted Chicken Schnitzel with Garlic 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 Parmesan-Crusted Chicken Schnitzel with Garlic 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.

Related recipes