Chicken schnitzel with Parmesan and thyme

A home-made schnitty is a thing of beauty – but crumbs and beaten egg over hands, benchtops, the kitchen floor? A little less so. We make our free-range chicken schnitzels the way you’d do it yourself- generous escalopes of breast fillet, dipped in egg and coated in panko crumbs – but jazzed up with a little thyme, lemon zest and Parmesan. No mess, no fuss. Just plain yum.