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Halloumi and thyme crumbed chicken schnitzel

Salads. Burgers. Wraps. I've even seen "chicken schnitty" it on pizzas in Sydney. I have no idea why this crumbed chicken dish seems to dominate even the highest establishment's in Sydney, but I don't care. I'm in love. I use panko crumbs here for a crunchier texture and rather than deep frying, I shallow fry and bake in the oven to achieve the crispy outside and tender middle.

Total time to make : 25 minutes Time to prep : 15 minutes

Time to bake : 10 minutes

Servings : 2


2 small skinless chicken breasts (mine were 110g each)

50g plain flour

1 egg

50g panko breadcrumbs

60g halloumi, grated (I use the finer, lemon-zest grater)

1 tbsp fresh thyme leaves

1 tsp salt

1 tbsp butter

1 tbsp olive oil


  1. Preheat a fan oven to 220C and line a baking tray with baking paper

  2. Trim any excess off the chicken breasts and pat dry using a paper towel

  3. Flatten the chicken breasts using a rolling pin either in a ziplock bag or between two sheets or baking paper. Start pounding/rolling from the thickest end first until the flattened breast is even and around 1cm thick

  4. Set up your dipping stations! You'll need 3 bowls or plates (big enough to dip the breasts in). Place the flour in one bowl on the left, the egg (beaten) in the middle bowl and in the far right bowl, combine the Panko crumbs, grated halloumi, thyme leaves and salt and mix through with a spoon

  5. Take the breasts one at a time and dip into the flour, dusting off any excess, then into the egg, dripping off any excess, and finally into the crumb mixture bowl - pressing the Panko crumbs and halloumi into the chicken so it's fully covered

  6. Transfer the crumbed breast onto a seperate clean plate and repeat with the second chicken breast

  7. In a large non-stick frying pan, melt the butter and oil together on a medium-high heat until the butter starts the foam, then lay in your chicken breasts. If your pan is too small, do each breast separately - you might need to add more butter/oil for the second breast. Fry for 2 minutes each side or until golden brown

  8. Remove from the frying pan and lay the breasts on the lined baking tray. Bake in the oven for 6 minutes, using a knife to test the thickest part of the breasts to check that they're cooked through

Nutritional Information

(per serving)

490 calories

45g protein, 30g carbs, 23g fat

Good to know:

  • Serve warm or cold the next day with a simple side salad such as rocket, balsamic glaze and a squeeze of lemon, or stuffed into a wrap or pitta pocket

  • Great recipe for kids to help with, super simple and fun (and can be messy, which we love!)

  • Use one hand (left) for the flour and egg wash and the other hand (right) to press the Panko mixture into the chicken breast, this reduces the mess significantly!

  • Store on top of a folded kitchen towel (keeps the crumb crisp) refrigerated in an airtight container for up to 3 days

  • Can be frozen individually after the Panko crumbing phase. Defrost overnight in the refrigerator and cook as usual

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