olive and parmesan-crusted chicken schnitzel
- 4 x 180g (6½ oz) chicken breast fillets, trimmed and halved lengthwise
- ⅓ cup (75g/2¾ oz) store-bought olive tapenade
- 4 cups (280g/10 oz) fresh sourdough breadcrumbs
- 1 cup (80g/2¾ oz) finely grated parmesan
- ¼ cup (5g/⅛ oz) torn oregano leaves
- cracked black pepper
- extra virgin olive oil, for drizzling
- lemon wedges, rocket (arugula) leaves, sliced heirloom tomatoes and olives, to serve
- Preheat oven grill (broiler) to high.
- Place the chicken on a baking tray lined with non-stick baking paper. Spread each chicken fillet with olive tapenade.
- Combine the breadcrumbs, parmesan, oregano and pepper. Top each chicken fillet with the breadcrumb mixture and press to coat.
- Drizzle generously with oil, then grill for 10–12 minutes or until golden and cooked through.
- Serve the schnitzels with lemon wedges and a salad of rocket, tomato and olives. Serves 4
Cook’s note:
A delicious twist is to swap the olive tapenade for store-bought basil pesto.
Photography: Con Poulos
© DONNA HAY GROUP
