Zucchini Parmesan Chicken Schnitzel

When in doubt, schnitzel. This is what I have learned when I am looking for quick and easy main dish recipes. Of course, adapting the ingredients seasonally is always a good idea. This time of the year, many people’s gardens are overflowing with ripe zucchini. Consequently, zucchini recipes are all over the interwebs. This Zucchini Parmesan Chicken Schnitzel is my contribution.

First, a Schnitzel History Lesson – German or Austrian?

Austrian origins – The best-known version, Wiener Schnitzel, originated in Austria and is a Viennese specialty since at least the 19th century. Austrian law even protects the name:

• Wiener Schnitzel is from veal.
• A traditional coating is flour, beaten egg, and breadcrumbs, then fried in butter or clarified butter (or lard).
• Lemon and potato salad, parsley potatoes, or cucumber salad often accompany it.

German schnitzel –Germany embraced schnitzel and developed many popular regional variations. Unlike Austria, German schnitzel is most often made with pork.

Common German versions include:

• Schweineschnitzel – Pork schnitzel.
• Jägerschnitzel – Served with a mushroom sauce.
• Paprikaschnitzel – Historically served with a pepper sauce.
• Rahmschnitzel – Served with a creamy mushroom or cream sauce.
• Holsteiner Schnitzel – Topped with a fried egg, anchovies, and capers.

You will note there is no chicken version such as my Zucchini Parmesan Chicken Schnitzel. 🤷‍♀️ 

So, to create this dish. Grate fresh zucchini and mix it with panko crumbs and grated parmesan cheese.  Flatten the chicken breasts and coat them in flour. Then dip them in beaten egg and, finally, dredge them in the zucchini mixture. Press the mixture into the chicken with your palms to make sure it sticks. Fry on both sides in vegetable oil. Pat dry and serve.

I had leftover zucchini, so I sliced it up and sautéed it in the chicken drippings after removing the schnitzel from the pan. A win-win.

Print

Zucchini Parmesan Chicken Schnitzel

Course Dinner, Main Course

Cuisine Austrian, German

Keyword Chicken Schnitzel, Parmesan Schnitzel, Schnitzel, summer recipes, Zucchini Chicken Schnitzel

Prep Time 25 minutes

Cook Time 15 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 4 chicken breasts
• Kosher salt and freshly ground pepper
• 2 cups grated zucchini
• 2/3 cup panko breadcrumbs
• 2/3 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup flour
• 1/3 cup vegetable oil

Instructions

1. Pound the chicken breasts until flattened
2. Season on both sides with salt and pepper. Set aside.
3. Mix the zucchini with the panko and parmesan. Spread it out on a flat plate.
4. Beat the egg and pour it out on a flat plate.
5. Spread the flour out on a third flat plate.
6. Dip the chicken in the flour, then the egg, then the zucchini mixture.
7. Use a spatula or your fingers to press the mixture into the chicken.
8. Heat the oil in a large skillet.
9. Fry the coated chicken breast on both sides until cooked through.
10. Pat off any excess oil. Plate and serve.

So, do you like this Zucchini Parmesan Chicken Schnitzel? Then also check out some of these other delicious recipes:

PEPPER CREAM CHICKEN SCHNITZEL

ZUCCHINI BUTTERMILK APICOT CAKE

CREAMY TOMATO ZUCCHINI CHICKEN