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Polenta and Parmesan Schnitzel

  • 4 Serves
  • 15 minutes
  • 10 minutes

Ready in 30 minutes, a perfect midweek dinner for the whole family. The combination of polenta and parmesan give this a tasty crunchy crumb.



4 Serves*
4 chicken breasts
100 g polenta
50 g breadcrumbs
50 g parmesan, grated
2 eggs, whisked
1/3 cup flour
2 tsp garlic powder
1 tsp salt
1 tbsp parsley, chopped
 lemon wedges, to serve
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Slice the breasts in half horizontally to make two thin steaks
  2. In a shallow bowl, combine flour, garlic powder and salt. In a second bowl, whisk the eggs. In a third bowl, add the polenta, parsley, breadcrumbs and parmesan.
  3. Dip chicken into flour mixture, followed by egg and finally in polenta mix. Set aside on a tray.
  4. Heat a large frying pan over medium high heat. Add enough olive oil to coat the base. When the oil is hot, fry the chicken schnitzels in batches until golden brown and cooked through. Transfer to a paper towel lined plate or rack.
  5. Serve with coleslaw and lemon wedges.

Easy Swap

For a gluten free option you can swap the breadcrumbs with almond meal and the flour with rice or potato flour. This would also work with pork or veal fillet.

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