Parmesan schnitzel with zucchini salad

Step 1

Place zucchini in a colander. Sprinkle with salt and set aside for 10 minutes to drain. Rinse zucchini and pat dry with paper towel. Toss with oil, juice and 1 tablespoon parsley. Season and set aside.

Step 2

Place egg and flour in separate bowls. Combine crumbs, Parmesan and remaining 2 tablespoons parsley in a third bowl. Coat chicken first in flour, then in the egg and crumbs. Heat 2cm oil in a frypan over medium-high heat. Cook schnitzels for 2-3 minutes each side until golden and cooked through. Serve with zucchini salad, lemon wedges and aioli.