Olive And Parmesan Crusted Chicken Schnitzel | Donna Hay

Name: Olive And Parmesan Crusted Chicken Schnitzel | Donna Hay
Ingredients: 4 x 180g (6½ oz) chicken breast fillets, trimmed and halved lengthwise; ⅓ cup (75g/2¾ oz) store-bought olive tapenade; 4 cups (280g/10 oz) fresh sourdough breadcrumbs; 1 cup (80g/2¾ oz) finely grated parmesan; ¼ cup (5g/⅛ oz) torn oregano leaves; cracked black pepper; extra virgin olive oil, for drizzling; lemon wedges, rocket (arugula) leaves, sliced heirloom tomatoes and olives, to serve

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Ingredients

4 x 180g (6½ oz) chicken breast fillets, trimmed and halved lengthwise
⅓ cup (75g/2¾ oz) store-bought olive tapenade
4 cups (280g/10 oz) fresh sourdough breadcrumbs
1 cup (80g/2¾ oz) finely grated parmesan
¼ cup (5g/⅛ oz) torn oregano leaves
cracked black pepper
extra virgin olive oil, for drizzling
lemon wedges, rocket (arugula) leaves, sliced heirloom tomatoes and olives, to serve

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