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Chicken schnitzel with lemon and mushroom sauce

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

Take your chicken schnitzel up a notch with our easy mushroom sauce. Ready to cook in just 15 minutes, this dish is a great midweek option.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Chicken schnitzel with lemon and mushroom sauce


  • 8 (1.25kg) Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 1 cup (150g) plain flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 2 cups (150g) panko breadcrumbs
  • 1/4 cup (20g) finely grated parmesan
  • 1/4 cup finely chopped chives
  • 1/2 cup finely chopped flat-leaf parsley
  • Extra virgin olive oil, to shallow-fry
  • 2 tbs extra virgin olive oil, extra
  • 2 garlic cloves, crushed
  • 150g white cup mushrooms, thinly sliced
  • 150g pkt Coles Australian Mixed Exotic Mushrooms, whole or sliced
  • 3/4 cup (185ml) dry white wine or Coles Real Chicken Stock
  • 1 tsp finely grated lemon rind
  • 2 tbs lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 2cm thick. Repeat with the remaining chicken. Place the flour and egg in separate shallow bowls. Combine breadcrumbs, parmesan, half the chives and half the parsley in a separate shallow bowl.
  2. Step 2

    Coat each piece of chicken in flour, shaking off excess. Dip in the egg, then breadcrumb mixture and turn to coat.
  3. Step 3

    Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook the chicken, in batches, for 4-5 mins each side or until golden brown and cooked through. Transfer to a large baking tray. Place in the oven to keep warm.
  4. Step 4

    Heat extra oil in a large non-stick frying pan over high heat. Add garlic and combined mushroom and cook, stirring occasionally, for 8 mins or until golden. Add the wine or stock and bring to a simmer. Remove from heat. Stir in the lemon rind, lemon juice, remaining chives and remaining parsley. Season.
  5. Step 5

    Divide the chicken among serving plates. Top with mushroom mixture.

    Serve with baby rocket leaves and lemon wedges

Chicken schnitzel recipe

If you think making chicken schnitzel is best left to chefs and cooks, think again. Homemade chicken schnitzel is a cinch to make and this recipe is on the table in just 30 minutes. Our guide to cooking chicken schnitzels covers all the bases: from how long to cook chicken schnitzel to the best way to cook chicken schnitzel. Another brilliant thing about making your own schnitzel is you can add whatever flavour combinations you like in the crumb. Here we’re using parmesan, chives and parsley, which will give the chicken a cheesy savouriness and herby hit, plus plenty of crunch. It’s served with a lemon and mushroom sauce that’s also super easy to make - the zestiness of the lemon makes it a perfect partner for mushroom’s earthiness. Served for lunch or dinner, with a leafy salad or crunchy chips, it’s a winning family meal.

Ingredients you’ll need for chicken schnitzel

For this recipe, you’ll need 8 chicken thigh fillets. Chicken thighs are juicy and full of flavour, making them ideal to use in schnitzel recipes. 1 cup (150g) plain flour is used as a base for the crumbed coating and helps the 2 lightly whisked eggs stick to the chicken. For the all-important crumb mixture, you’ll need 2 cups (150g) panko breadcrumbs, which are bigger than regular breadcrumbs so will make a super crunchy coating, ¼ cup (20g) finely grated parmesan, ¼ cup finely chopped chives and ½ cup finely chopped flat-leaf parsley. You’ll also need some canola oil to shallow fry.

For the lemon and mushroom sauce, 2 tbs lemon juice, and 1 tsp finely grated lemon rind to really bring out the zestiness of the sauce. Plus, you’ll need 150g white cup mushrooms that are thinly sliced, and a 150g pack of mixed exotic mushrooms. You can leave smaller mushrooms whole and slice the larger ones. Garlic cloves are added for more flavour and ¾ cup (185ml) dry white wine or chicken stock.

How to cook chicken schnitzel

To prepare the chicken, use a meat mallet or rolling pin to flatten each piece of chicken to about 2cm thick. This ensures the chicken is cooked evenly and quickly. Then it’s onto getting the crumb mixture together. Combine the breadcrumbs, parmesan, half the chives and half the parsley in a shallow bowl, then place the flour and egg in separate shallow bowls. Using shallow bowls allows you to dip the chicken in and out of each mixture quickly and evenly. And then it’s time to coat the chicken in the crumb mixture. Start by coating each chicken piece in flour, shaking off excess, then dip the chicken in the egg and finally in the breadcrumb mixture, turning it to make sure the whole piece is coated.

To cook the chicken, use a large frying pan and add enough oil to come up 1cm up the side of the pan. Place the pan over medium-high heat, then in batches, add the chicken and cook for 4-5 minutes on each side or until it’s golden brown and cooked through. Place the chicken pieces on a large baking tray and place in the oven to keep them warm while you make the sauce.

Get saucy: how to make lemon and mushroom sauce

Heat some oil in a large frying pan over high heat then add the garlic and combined mushroom and cook for 8 minutes or until the mushroom is golden. Pour in the wine or stock and bring the mixture to a simmer. Remove from the heat then add the lemon rind and lemon juice, plus the remaining chives and parsley. Then season the sauce and it’s ready.

To serve, top the chicken schnitzel with the lemon and mushroom sauce. Add some baby rocket leaves and lemon wedges and you’re done.

Now get cooking

This pub favourite comes in many variations. Give these recipes a try, starting with this dukkah-crumbed chicken schnitzel that’s easy to cook in the air fryer or oven. This gluten-free chicken schnitzel features crushed gluten-free corn chips and rice flakes to give it plenty of crunch. And this Asian-style schnitzel burger is ready in just 20 minutes, making it a top weeknight dinner or lunch option. And if you can’t get enough tangy flavours in your crumbed chicken, this zesty schnitzel is a must-try.

Nutrition Information

Per Serve

Energy 4324kJ/1034 Cals (50%) 

Protein 71g (142%) 

Fat 55g (79%) 

Sat Fat 13g (54%) 

Sodium 548mg (27%) 

Carb 53g (17%) 

Sugar 2g (2%) 

Dietary Fibre 5g (17%)