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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!
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!
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.
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!
Good quality meat!
Lately, I prefer to buy less meat, but of better quality. I often buy it at a farmer’s market, which has great quality local meat. But what if you don’t have a good farmer’s market, or you don’t have time to go?
Butcher Box (USA) [affiliate link] delivers free range organic chicken, 100% grass-fed beef, and heritage breed pork directly to your door for less than $6 per meal. They often offer seasonal deals for your first box. Or, Scrummy Lane readers can USE THE CODE AP10 to GET $10 OFF AND FREE BACON IN YOUR FIRST BOX! Oh, and shipping is free.
If you’re in the UK, you might like to check out the award-winning Riverford [affiliate link]. They have a wide selection of free range and organic meat, or you can order great value veggie, salad, dairy, and recipe boxes, and much more.
Riverford’s chickens in particular are exceptionally well cared for and 100% organic. All in all, they’re a pretty cool company!
More 15-minute meals
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Mustard parmesan crispy chicken
Ingredients (UK/Australia? Click button below for 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 minutes on each side, or until crispy, golden and cooked through.
- Serve immediately* with a big salad and crusty bread.
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!
Helen says
Thank you so much, Mira. We’re doing OK thanks, although extremely busy organising our move. Hope you guys are well too!
Melissa @ Insider The Kitchen says
I make this exact recipe with breast meat. It’s truly a classic and we love it!! Great one!
Helen says
Hi Melissa. I make it with breast meat too. We had it again today… mmmm! 🙂
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!
Helen says
Hi Karly! Ooh yes, this would be wonderful as a sort of burger. With avocado, and tomato, and mayo… mmmm!
Marissa says
This chicken looks and sounds divine, Helen! What a great idea to use Dijon for extra flavor…
Helen says
Hi Marissa! It’s the lazy person’s version of schnitzel!!
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?
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!
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!
[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.
Helen says
I know, it works perfectly, doesn’t it? I can’t believe I haven’t thought of this before!