Parmesan-Crusted Chicken Schnitzel with Lemon Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden fried chicken schnitzel coated with a Parmesan and breadcrumb crust, served with a zesty lemon butter sauce for an Aussie pub classic. This australian-inspired chicken ready in about 30 minutes blends all-purpose flour, beaten eggs, finely grated Parmesan cheese 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 450 calories and feeds 4, 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: 20 min Cook: 10 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 thinly sliced and pounded chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Set up a breading station with 1 cup all-purpose flour in one bowl, 2 beaten eggs in a second, and a mixture of 1/2 cup finely grated Parmesan cheese and 1 cup plain breadcrumbs in a third.
  2. Step 2: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the Parmesan-breadcrumb mixture. Press gently to adhere.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the chicken schnitzels for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
  4. Step 4: In a small saucepan, melt 3 tbsp unsalted butter over low heat. Stir in 2 tbsp fresh lemon juice and cook for 1 minute until the sauce slightly thickens and becomes fragrant.
  5. Step 5: Serve the schnitzels drizzled with lemon butter sauce and garnished with 1 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Parmesan-Crusted Chicken Schnitzel with Lemon Butter Sauce take to make?

Total time is about 30 minutes (20 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 Parmesan-Crusted Chicken Schnitzel with Lemon Butter Sauce?

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 Lemon Butter Sauce?

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 Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sauce?

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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