Chicken schnitzel with fried eggs and parsley salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the chicken schnitzel

  • 2 chicken breasts, boneless and skin removed
  • 2 tbsp plain flour
  • 2 free-range eggs, beaten
  • 30g/1oz fresh breadcrumbs
  • 40g/1½oz Parmesan, grated
  • 50g/1¾oz clarified butter or ghee
  • 1 garlic clove, peeled and left whole
  • few thyme sprigs
  • salt and freshly ground black pepper

For the parsley salad

  • 1 bunch flatleaf parsley, leaves picked
  • 2 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • ½ cucumber, thinly sliced
  • 1 banana shallot, peeled and thinly sliced
  • 1 tbsp chopped fresh dill
  • 2 tbsp olive oil
  • 1 large dill pickle, thinly sliced

To serve

  • 2 free-range eggs
  • 2 tbsp vegetable oil
  • 40g clarified butter or ghee
  • 2 lemons, cut into wedges


  1. To make the chicken schnitzel, lay the chicken between 2 sheets of greaseproof paper and use a rolling pin to flatten them to around 0.5cm thickness.

  2. Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten egg into a second bowl. Combine the breadcrumbs and grated parmesan together in a third bowl too. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs.

  3. Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until golden. Add the garlic and thyme once the chicken breasts are turned over in the pan and baste. Remove the breasts from the pan, set aside to drain on kitchen paper and keep warm.

  4. To make the parsley salad, mix together all the ingredients in a bowl and set aside.

  5. Fry the eggs to your liking in a combination of oil and more clarified butter or ghee.

  6. Put the schnitzel on plates, top with the fried eggs and serve with the parsley salad and lemon wedges.

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