My Lemon Myrtle Chicken Schnitzels are a zesty native twist on an Aussie family-favourite classic. The Lemon Myrtle leaves in the crumb along with the touch of zest, adds a refreshing twist to the crisp, crunchy outer crust. I like to use panko breadcrumbs in this recipe as they’re a coarser texture so go nice and crunchy when fried or baked.
Serve these golden beauties alongside a fresh green salad or some homemade chips and a fresh lemon wedge and enjoy!
Spices used in this recipe
Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.$4.99
Place your chicken breasts between two pieces of glad wrap and beat them flat with a mallet or rolling pin – this is both to flatten them for even and quick cooking, and to tenderise the meat.
Season each side with a pinch of salt.
Place the flour on a plate, the beaten eggs in a bowl, and the breadcrumbs, lemon rind, salt, sage and lemon myrtle, in another. Lightly coat each breast in flour, then douse in egg, then finally coat in your lemon myrtle-breadcrumb mixture.
Place a large pan on a medium-high heat with a good glug of olive oil and cook the schnitzels – two at a time – for around 4 minutes on each side, or until cooked through.
Remove and place on a piece of paper towel to drain and serve with your fresh lemon wedges.