Recipe: Chicken Schnitzel



  • Slice each chicken fillet in half, horizontally
  • Pour the plain flour in to a shallow bowl or dinner plate
  • Whisk the eggs together in a shallow bowl, and pour the breadcrumbs in to a separate shallow bowl.
  • Lightly place the chicken in the flour, and turn to coat the other side.
  • Dip the chicken fillet in the egg mixture, allow any extra to drip off.
  • Coat each side of the fillet with the breadcrumbs.
  • TIP: For extra crunchy schnitzel, repeat the egg and breadcrumb step so that each fillet is coated twice.
  • Place the crumbed fillets on a plate, cover with plastic wrap and refrigerate for 1 hour or more (this will ensure the crumb mixture stays on during frying).
  • Heat a heavy based pan and coat with olive oil. Break off a small amount of crumb from one of the chicken pieces and drop in the oil—if it sizzles, the oil is ready.
  • Reduce the heat to medium-low and add as many pieces of schnitzel as you can fit flat in the pan. Each side will only need about 2 minutes—turn when the crumbs have turned to a golden colour.
  • Remove to a plate and repeat with the remaining pieces.
  • Serve with a coleslaw.
If you have any leftovers, slice the chicken breast in to thin strips and make Caesar Salad. 
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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