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Mustard parmesan crispy chicken

Posted | Updated Jan 07, 2021 by | 18 Comments |

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Essentially, this mustard parmesan crispy chicken recipe is a chicken schnitzel, which is always delicious. But this version is even tastier, and only takes a little over 15 minutes to make!

This crispy mustard parmesan chicken is like a chicken schnitzel, but tastier and easier to make!

A chicken schnitzel has an uncommon ability to be both simple and fancy at the same time.

Pair it with a simple but elegant salad and a glass of crisp white wine and it’s either a perfect easy midweek meal, or worthy of serving to guests.

Why is this recipe so great?

That makes a chicken schnitzel great in itself, but what makes THIS recipe worth your effort?

  • You don’t need to mess around with sticky egg and flour to make this. I smear a mixture of mustard, dried mixed herbs, and garlic all over the chicken breasts before rolling them in panko breadcrumbs and pan frying.
  • Said mustard, herbs and garlic make the finished chicken both super tasty, juicy and moist.
  • The chicken takes just 3 to 6 minutes on each side to cook (it depends on how thick each piece of chicken is!). This should give you just enough time to throw together a quick salad…. which virtually makes this a 15-minute meal! (16 minutes, to be exact)
This crispy mustard parmesan chicken is like a chicken schnitzel, but tastier and easier to make!

Ingredients

This is essentially a 6-ingredient recipe (plus seasoning and cooking oil!):

  • chicken breasts
  • mustard
  • dried herbs
  • garlic
  • panko breadcrumbs
  • parmesan cheese

How to make the schnitzels

Possibly the most difficult part of this recipe is flattening the chicken so that they cook evenly and quickly. And that’s not really difficult. Do it once and next time you’ll be a pro!

Step 1: Sandwich your chicken between 2 layers of cling film/plastic wrap. Bash with a rolling pin until flat and even!

Alternatively you can slice the chicken in two pieces across the width. This can be a little tricky, but it’s easier if you use a very sharp knife (obviously just watch your fingers!).

Step 2: Slather the mixture of mustard, herbs and garlic all over the chicken. I usually do this with a spoon.

Step 3: Press the chicken into the plate of breadcrumbs until really well covered.

Step 4: Pan fry. There’s a little bit of an art to this to get it right, but again, once you’ve done it once you’ll be a pro!

Pro tip: After you put the chicken in the pan, DON’T TOUCH IT until you’re ready to turn it over. If you try to move it too soon, you’ll find the coating will stick to the pan. You might find little bits of the coating still stick to the pan or drop off the chicken, but it’s OK folks! Your dinner will be delicious!

This crispy mustard parmesan chicken is like a chicken schnitzel, but tastier and easier to make!
Mmmm…so tender and crispy!

How to serve it

Again, this is one of those recipes that makes a tasty midweek meal for yourself, but is also worthy of serving to guests.

It’s a classy meal with a salad on the side, and perhaps some fresh bread, but your guests would never know it was so quick and easy to make!

Alternatively, serve your schnitzel with roasted vegetables (roast for 30 minutes at a high temperature), or some kind of potato side like these Greek crispy smashed potatoes. Or with these mini hasselback potatoes. Or just simple homemade potato wedges or sweet potato wedges.

If you prefer rice, I’d highly recommend this lemony Mediterranean rice with chickpeas. It’s very quick and easy, healthy, and makes fabulous lunch leftovers!

If you like all things crispy, something tells me you might enjoy these crispy halloumi fries too. Fancy giving your crispy chicken an Asian twist? Try this crispy chicken katsu curry, or its even simpler cousin, chicken katsu with tonkatsu sauce.

More 15-minute meals

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Mustard parmesan crispy chicken

Chicken schnitzel always makes a delicious easy meal, but this version flavored with mustard and parmesan cheese is even easier to make. Mmm… tasty!
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Prep Time 10 mins
Cook Time 6 mins
Cuisine Italian
Servings (click to change) 2
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 2 chicken breasts
  • salt and pepper
  • 2 tablespoons mustard mild e.g. Dijon, American
  • 1 teaspoon mixed herbs dried
  • 2 cloves garlic crushed
  • 0.5 cups panko breadcrumbs
  • 0.25 cups parmesan cheese grated
  • 2 tablespoons oil for cooking

serving suggestion

  • fresh salad, warm crusty bread and a glass of fruity white wine!

Instructions
 

  • In turn, place each piece of chicken between 2 sheets of cling wrap (plastic wrap) and flatten to an even thickness with a rolling pin or wooden mallet (about ½ inch thick is ideal).
  • Sprinkle each side of the chicken with salt and pepper.
  • Mix together the mustard, herbs and garlic, then smear over both sides of the chicken with a brush or teaspoon.
  • Mix the panko breadcrumbs with the parmesan, then scatter over a plate. Press the chicken into the mixture until both sides are fully covered.
  • Heat the oil in a pan on a medium heat, then pan fry the chicken for about 3 to 6 minutes on each side (depending on chicken thickness), or until crispy, golden and cooked through.
  • Serve immediately* with a big salad and crusty bread.

Notes

Tip: You may like to keep the chicken warm in the oven until you’re completely ready to eat, especially if your pan is too small to cook both breasts at the same time. It will still stay moist and crispy!
The amount of crumb mixture in this recipe is quite generous, but that is to allow for different sized chicken breasts! If you are using smaller chicken breasts, you could slightly decrease the amount of panko/parmesan if you like.
This recipe is really easy to adapt for more people. Cooking for 3? Just add another tablespoon of mustard, half a teaspoon more herbs and another clove of garlic to the mustard mixture, and a quarter cup more panko breadcrumbs with a large pinch of parmesan.
Panko breadcrumbs are extra fine Japanese breadcrumbs. They’re available in large supermarkets (at least here in the UK). If you can’t find them, it’s fine to use any kind of breadcrumbs really. Panko will just make your chicken a bit crispier.

Nutrition

Calories: 387kcalCarbohydrates: 13gProtein: 31gFat: 22gSaturated Fat: 3gCholesterol: 80mgSodium: 612mgPotassium: 486mgFiber: 1gSugar: 1gVitamin A: 130IUVitamin C: 2.3mgCalcium: 202mgIron: 1.7mg
Tried this recipe?Let me know if you liked it!

Comments

  1. mira says

    Love a good, real chicken schnitzel and this one looks so delicious. Thanks for another amazing recipe Helen! Hope you guys are doing well!

    Reply

    • Helen says

      Thank you so much, Mira. We’re doing OK thanks, although extremely busy organising our move. Hope you guys are well too!

      Reply

  3. Karly says

    Ooooh man does this look good. Love the bold flavor and super crispy outside. Would be so good on a sandwich or in a salad, too!

    Reply

  5. ann says

    That looks so yum. I might wreck my diet and cook this quite soon.
    Good luck on your move to this part of the world …… to WA I presume?

    Reply

    • Helen says

      Hello Ann. Oh go on, wreck that diet, just this once. Although to be honest I don’t think this is too naughty. It’s just pan fried in a little bit of oil, and you could always skip the parmesan to lower the calories a little! 🙂
      Thanks so much for the good wishes for our move. Just a couple of weeks to go! And yes, we’re off to WA… Perth. I have mixed feelings, but am trying to see it as an adventure!

      Reply

      • ann says

        Looked at this recipe again and I really must want it because I have realised that it has been printed 3 times!! My Mediterranean diet is out the window tomorrow night. Can taste it already! Your hot weather is good training for bubs in WA although you are arriving in winter. Don’t have too many mixed feelings, you do realise that we have flights Perth to UK, not just one way. ; ))

      • Helen says

        Hello Ann! Hahaha… it’s the universe speaking to you for sure! I really hope you enjoy the recipe – it’s become one of our staple mid-week go-tos. I don’t think you need to worry too much about the diet though as this is ‘only’ pan fried in just a little oil. I think you’ll be just fine!
        You wouldn’t believe how hot it was here. The problem of course is the humidity here. 30 degrees feels like 40 in Oz!
        Anyway, quite glad we’ll be arriving in Winter! 🙂

      • ann says

        Arraahhhhhhhhhh! I just noticed what you said. Wash your mouth out Helen, skip the parmesan indeed!

      • Helen says

        Hahahahaha…. I’m definitely missing something here!!! Is this a cultural language difference? I better go check up on what I’ve said!!! 🙂 🙂

      • ann says

        I did make this crispy chook and loved it.
        No cultural difference. You suggested that I could reduce the parmesan to cut down on calories. Shock horror…parmesan is one of my personal food necessities so I definitely did not reduce the quantity. Thank you again for a yummy recipe.

      • Helen says

        Ahhhh, I see! Well, I’m very happy you kept the parmesan then. So happy you enjoyed your meal, and thanks again for reporting back! Have a great day, Ann!

  6. [email protected] says

    There’s nothing better than a nice piece of crispy chicken and panko are the best for this. I love to useDijon as the perfect ‘glue’ for the breading and adds so much flavor.

    Reply

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