Parmesan Crusted Chicken Schnitzel, Almost Pickled Cucumber, Green Goddess

  • 4 skinless chicken breasts, thickly sliced
  • 100g plain flour
  • 1 tsp smoked paprika
  • 2 eggs, lightly beaten
  • 80g coarse breadcrumbs
  • 50g finely grated parmesan
  • 1 tbs finely chopped flat-leaf parsley
  • 80ml extra virgin olive oil
  • 2 tbs butter


Preheat oven to 180C. Gently flatten each slice of chicken breast with a meat mallet or a heavy glass. Combine flour and smoked paprika and season well. Place the beaten egg in a separate bowl. Combine crumbs, Parmesan and parsley in a third bowl and season well. Dust each piece of chicken in the flour mixture, then the egg and finally the crumb mixture. Place on a tray and set aside. Heat half the olive oil and half the butter in a large frypan over medium-high heat until the butter foams. Add half the chicken and fry for 1-2 minutes until golden brown, turn and cook remaining side, then transfer to a baking tray. Wipe out the pan and repeat with the remaining schnitzels. Serve with cucumber and green goddess dressing.

Serves 4

Almost pickled cucumber

3 Lebanese cucumbers, quartered lengthways

1 garlic cloves, thinly sliced

1 tbs white wine vinegar

½ tsp honey

2 tbs dill, finely chopped

¼ lemon, juiced

1 tsp za’atar


Combine cucumber and a pinch of salt in a bowl. Add garlic, vinegar and honey, and toss to combine and leave to marinate for half an hour then add dill, lemon juice and za’atar.

Green Goddess

  • ½ cup each flat-leaf parsley, coriander, basil, dill and mint leaves
  • 1 garlic cloves, roughly chopped
  • ¼ lemon, juiced
  • 200g Greek yoghurt
  • 45g tahini


Place herbs, garlic, lemon juice and 1 tbs water in a blender and whiz to a rough paste. Transfer to a bowl with yoghurt and tahini. Whisk well to combine and season.

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