Lemon and Thyme Chicken Schnitzel

Baked rather than fried, and with no mention of mayo, the iconic Aussie dish can now be enjoyed without the calorie or cholesterol concerns.



  • small skinless chicken breast fillets (about 350 g total)
  • 75 g (1¼ cup) fresh wholemeal bread crumbs
  • 1½ tsp sumac
  • egg, lightly beaten
  • finely grated rind of 1 lemon
  • 1½ tbsp chopped thyme leaves
  • olive oil spray
  • lemon wedges, to serve


  • 300 g savoy cabbage, finely sliced
  • 40 g Parmesan cheese, finely grated
  • 1½ tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • large pinch of sumac
  • ½ cup mint leaves, torn
  • salt and black pepper 


Preheat the oven to 180ºC. Place the breadcrumbs on an oven tray and bake for 8–10 minutes until lightly golden. Remove from the oven and allow to cool. Increase the oven to 220ºC.

Cut each chicken breast in half horizontally and gently flatten with a meat mallet to an even thickness. Combine the breadcrumbs, thyme and lemon rind in a bowl. Place the egg in a separate bowl. Dust the chicken with sumac, dip in egg and coat in breadcrumbs, pressing lightly to coat. Spray chicken on both sides with olive oil spray and place directly on a clean oven rack. Bake for 8–10 minutes until golden and crisp. To make the cabbage slaw, combine the cabbage, olive oil, lemon juice and sumac in a large bowl. Season to taste with salt and pepper. Add Parmesan and mint and toss gently to combine. Serve the chicken schnitzels and cabbage slaw with lemon wedges.

Written by Brett Sargent at  www.sbs.com

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