Parmesan-Crusted Chicken Schnitzel with Lemon Myrtle Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken schnitzel coated in a crispy parmesan crust paired with a fragrant lemon myrtle aioli for a modern Australian pub favorite. This australian-inspired chicken ready in about 30 minutes blends (60 g) plain flour, eggs, beaten, (75 g) parmesan cheese, finely grated 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 480 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 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Butterfly and flatten 4 chicken breast fillets (600 g total) to 1/2 cm thickness using a meat mallet between two sheets of baking paper.
  2. Step 2: In a shallow dish, mix 1 cup (100 g) panko breadcrumbs, 3/4 cup (75 g) finely grated parmesan cheese, 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Place 1/2 cup (60 g) plain flour in a separate plate and 2 beaten eggs in another.
  4. Step 4: Dredge each chicken piece first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the parmesan breadcrumb mixture.
  5. Step 5: Heat 1/4 cup (60 ml) olive oil in a large skillet over medium heat. Fry schnitzels for 3-4 minutes each side until golden brown and cooked through.
  6. Step 6: Meanwhile, combine 1/2 cup (120 g) mayonnaise, 1 tbsp lemon juice, and 1 minced garlic clove to make lemon myrtle aioli.
  7. Step 7: Serve schnitzels hot with a dollop of lemon myrtle aioli and lemon wedges for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Parmesan-Crusted Chicken Schnitzel with Lemon Myrtle Aioli 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 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 Parmesan-Crusted 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 Parmesan-Crusted Chicken Schnitzel with Lemon Myrtle Aioli 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 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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