2 cups (180g) multigrain breadcrumbs ½ cup (40g) parmesan, grated 2 tbsp fresh thyme leaves 2 eggs ⅓ cup (50g) plain flour 4 x 180g chicken breasts, butterflied and flattened 3 tbsp extra virgin olive oil
Tip: Make your own breadcrumbs in a flash by tearing stale bread into pieces and blending in a food processor for 60 seconds. If using fresh bread, dry out by lightly toasting in the oven first. Why not try using multigrain, rye or wholemeal for a different flavour and fibre boost!
Any leftover schnitzels can be used for a parmigiana the following night. Just spread with any tomato-based pasta sauce, top with cheese and grill until cheese has melted.