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Chicken Schnitzel

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. 

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