Parmesan and lemon crumbed chicken with lentil salad

This delicious crumbed chicken recipe pairs lemon and Parmesan crumbed schnitzel with a vibrant lentil salad for a quick, easy midweek meal

  • 30 mins cooking
  • Serves 4
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Parmesan and lemon crumbed chicken
  • 4 chicken thigh fillets, halved through the centre
  • 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan
  • 1 teaspoon thyme leaves, chopped
  • zest of 1 lemon, finely grated
  • 1/2 cup plain flour, seasoned
  • 2 eggs, lightly beaten
  • 40 gram butter
  • 2 tablespoon olive oil
Lentil salad
  • 1 1/2 cup green lentils
  • 1 carrot, finely chopped
  • 1 onion, sliced
  • 2 sprigs thyme
  • 1/4 cup red wine vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon caster sugar
  • 1 cup parsley leaves, roughly chopped


  • 1
    Place each chicken thigh between 2 sheets of plastic wrap and gently pound to flatten.
  • 2
    In a bowl, combine the breadcrumbs, Parmesan, thyme and zest. Mix well and season to taste.
  • 3
    Dust the chicken in the flour, shaking off excess. Dip into the egg, then press firmly in the breadcrumb mixture. Cover and chill until required.
  • 4
    To make the lentil salad, combine the lentils, carrot, onion and thyme in a medium saucepan. Add enough water to completely cover. Bring to the boil over high heat. Boil for 15-20 minutes or until lentils are just tender. Drain well, transfer to a salad bowl and add the remaining ingredients. Season to taste. Toss to combine.
  • 5
    In a large frying pan, heat the butter and oil on medium. Cook the chicken in 2 batches for 2-3 minutes each, turning, until cooked through and golden brown. Drain on a paper towel. Serve with lentil salad.

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