Parmesan-Crusted Chicken Schnitzel with Lemon Butter

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

Coated in a Parmesan and breadcrumb crust, pan-fried to golden perfection and served with a zesty lemon butter sauce. This australian-inspired chicken ready in about 27 minutes pairs all-purpose flour, beaten large eggs, 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

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Instructions

  1. Step 1: Place 2 large chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until evenly 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; 2 beaten large eggs; and a mixture of 3/4 cup grated Parmesan cheese, 3/4 cup plain breadcrumbs, 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 eggs, and finally coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.
  4. Step 4: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter is foaming and oil is shimmering.
  5. Step 5: Add the coated chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C). Remove chicken and keep warm.
  6. Step 6: Reduce heat to low and add remaining 2 tbsp butter to the skillet. Stir in zest and juice of 1 lemon, stirring to combine and melt the butter into a sauce.
  7. Step 7: Pour lemon butter over the chicken schnitzels and garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Parmesan-Crusted Chicken Schnitzel with Lemon Butter 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 Parmesan-Crusted Chicken Schnitzel with Lemon Butter?

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 Parmesan-Crusted Chicken Schnitzel with Lemon Butter?

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 Lemon Butter 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 Lemon Butter?

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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