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  • 2 skinless chicken breasts
  • 50 g (2 oz) plain flour
  • 2 medium eggs, beaten
  • 100 g (4 oz) white bread
  • 1 1/2 tbsp chopped fresh thyme
  • 2 tbsp chopped parsley
  • 30 g (1 1/4 oz) Parmesan cheese, grated
  • A little vegetable oil
  • a knob of butter
  • salt & black pepper

For the cucumber & dill salad

  • 1 cucumber
  • 1 1/2 tbsp freshly chopped dill
  • 1 tbsp soya sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 2 tbsp light olive oil


Put the chicken on a board and cover with clingfilm. Bash out using a rolling pin until very thin. Slice each breast in half.

Put the flour in a shallow bowl. Toss the chicken in the flour and then dip in the egg and season.

Tear the bread into pieces and put it in a food processor together with the herbs and Parmesan. Whiz until it forms crumbs. Tip onto a plate and coat the chicken in the crumbs.

Heat a large frying pan. Add a little vegetable oil and the butter. Fry the chicken for 3-4 minutes on each side.

Meanwhile make the salad: top and tail the cucumber, slice in half length-ways, then thinly slice into half moon shapes. Put the cucumber into a bowl with the chopped dill. Mix all the dressing ingredients together and pour over the salad.

Serve the hot schnitzels alongside a little cool cucumber salad and lemon wedges.

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