Zesty Chicken Schnitzel

  • 15min prep
  • 10min cook
  • 4 Servings


  • 2 lemons

  • 1 ½ cups (110g) panko breadcrumbs

  • ½ cup (150g) whole-egg mayonnaise

  • 2 Chicken Breast Fillets, halved horizontally

  • 1 tablespoon drained baby capers


  • Finely grate half the rind of 1 lemon. Zest other half of the lemon. Combine the lemon rind and breadcrumbs in a large bowl. Cut the remaining lemon into wedges.

  • Spread mayonnaise over both sides of chicken, then dip in breadcrumb mixture, pressing to coat. Place on a baking tray.

  • Heat a greased large frying pan over medium-high heat. Cook chicken for 3-4 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.

  • Divide the chicken among serving plates and sprinkle with lemon zest and capers. Season. Serve with salad leaves and lemon wedges

Magic with mayo: Whole-egg mayonnaise is a mess-free way to crumb chicken – it helps the crumbs stick without having to dip in egg. Try this, too: for perfect toasties, spread the outside of the bread with mayo instead of butter before toasting in a sandwich press or frying pan.