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Home » chicken » Mustard parmesan crispy chicken

Mustard parmesan crispy chicken

06 Jun 17

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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!

Once upon a time, I ordered a humble chicken schnitzel lunch special at an Italian chain restaurant. It was simple – just a flattened chicken breast coated in crispy crumbs and pan fried – with a lovely fresh salad on the side.

With a cold glass of white it was lunch perfection!

This was quite a long while ago now (and not the most exciting story in the world!) but I’ve been wanting to make chicken schnitzel at home ever since. But you know how it is sometimes – I’ve just never got around to it.

Until about a week ago that is, when I came across half a box of panko breadcrumbs in the food cupboard I was clearing out before our big move. Then after fishing out a bit of leftover parmesan in the fridge it was a no brainer. Time to get out this mustard parmesan crispy chicken recipe!

I told you I’d be making something with odds and ends from my kitchen again this week!

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

My first attempt was a pretty basic parmesan chicken schnitzel, which was tasty, and lovely and crispy, but I couldn’t help thinking it could be even better.

So I made this meal again for Mr. Scrummy and I and my lovely friend Mel who agreed to let me test a new version of the recipe on her. Brave girl!

This time I smeared a mixture of mustard, dried mixed herbs, and garlic all over the chicken breasts before rolling them in panko breadcrumbs and pan frying. The chicken takes just 3 minutes on each side, which should give you just enough time to whip up a quick salad…. which virtually makes this a 15-minute meal! (16 minutes, to be exact)

There are two ingenius things about this idea. One: you end up with a tastier crispy chicken. Two: it’s easier to make, because you don’t need to bother coating the chicken in flour and egg before rolling in the breadcrumbs as I did the first time. The mustard works just as well as egg as something for the crumbs to stick to.

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

Mmmmm… so tender and crispy!

So what makes this mustard parmesan crispy chicken recipe so great?

I think 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!

These are my favourite recipes!

If you give this mustard parmesan crispy chicken a try, please let me know if you found it as satisfying as I did to make (and of course to eat!). I love that you don’t have to bother dipping in flour and egg, and I love how tasty and crispy the coating is.

I even love pounding the chicken with a mallet so that it’s an even thickness before coating and cooking. Hmmm… I bet you can’t tell I’m a foodie.

P.S. If you like all ze crispy things, something tells me you might enjoy these crispy halloumi fries!

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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!
Course Main meal
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2
Calories 387 kcal
Author Helen

Ingredients

  • 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!
US Customary - Metric

Instructions

  1. 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).
  2. Sprinkle each side of the chicken with salt and pepper.
  3. Mix together the mustard, herbs and garlic, then smear over both sides of the chicken with a brush or teaspoon.
  4. Mix the panko breadcrumbs with the parmesan, then scatter over a plate. Press the chicken into the mixture until both sides are fully covered.

  5. Heat the oil in a pan on a medium heat, then pan fry the chicken for about 3 minutes on each side, or until crispy, golden and cooked through.

  6. Serve immediately* with a big salad and crusty bread.

Recipe 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 Facts
Mustard parmesan crispy chicken
Amount Per Serving
Calories 387 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 612mg 26%
Potassium 486mg 14%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 1g
Protein 31g 62%
Vitamin A 2.6%
Vitamin C 2.8%
Calcium 20.2%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

 

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By Helen all recipes, Baby & kid friendly, chicken, Italian, main meals, meat dishes, Mediterranean, mid-week

Comments

  1. [email protected] says

    07 Jun 17 at 1:05 am

    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
    • Helen says

      10 Jun 17 at 9:28 pm

      I know, it works perfectly, doesn’t it? I can’t believe I haven’t thought of this before!

      Reply
  2. ann says

    07 Jun 17 at 1:51 am

    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

      10 Jun 17 at 9:27 pm

      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

        21 Jun 17 at 1:40 am

        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. ; ))

        Reply
        • Helen says

          25 Jun 17 at 11:56 am

          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! 🙂

          Reply
      • ann says

        21 Jun 17 at 2:06 am

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

        Reply
        • Helen says

          25 Jun 17 at 11:53 am

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

          Reply
          • ann says

            25 Jun 17 at 12:06 pm

            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

            01 Jul 17 at 2:05 pm

            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!

  3. Marissa says

    08 Jun 17 at 12:45 am

    This chicken looks and sounds divine, Helen! What a great idea to use Dijon for extra flavor…

    Reply
    • Helen says

      10 Jun 17 at 9:25 pm

      Hi Marissa! It’s the lazy person’s version of schnitzel!!

      Reply
  4. Karly says

    08 Jun 17 at 6:48 pm

    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
    • Helen says

      10 Jun 17 at 9:24 pm

      Hi Karly! Ooh yes, this would be wonderful as a sort of burger. With avocado, and tomato, and mayo… mmmm!

      Reply
  5. Melissa @ Insider The Kitchen says

    10 Jun 17 at 3:05 am

    I make this exact recipe with breast meat. It’s truly a classic and we love it!! Great one!

    Reply
    • Helen says

      10 Jun 17 at 9:23 pm

      Hi Melissa. I make it with breast meat too. We had it again today… mmmm! 🙂

      Reply
  6. mira says

    13 Jun 17 at 5:38 am

    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

      13 Jun 17 at 10:53 pm

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

      Reply

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