Chicken Snitzel

Ingredients

• 125 g (1 cup)plain flour
• 1 tsppaprika
• 1 tspsalt
• 1 tspblack pepper
• 1 tspgarlic powder
• 1 tsponion powder
• 2eggs, whisked
• 240 ml (1 cup)milk
• ½ tspsalt
• ½ tspblack pepper
• 60 g (1 cup)panko breadcrumbs
• 30 g (½ cup)cornflake crumbs
• 15 g (¼ cup)fresh parsley, chopped
• 27 g (⅓ cup)Parmesan, grated
• 1 tspsesame seeds
• 1 tsponion powder
• 1 tspgarlic powder
• 1 tspall-purpose seasoning
• 1 tspcelery salt
• 1 tsppaprika
• ½ tspblack pepper
• ½ tspsalt
• 1 kgchicken breast, sliced thinly
• as neededvegetable oil, for frying

Instructions

1. 1

   Mix the flour

   Combine the flour, paprika, salt, pepper, garlic powder and onion powder in a bowl.

2. 2

   Whisk the egg

   Whisk the eggs in a separate bowl, then stir in the milk, salt and pepper.

3. 3

   Prepare the crumbs

   Mix the panko, cornflake crumbs, parsley, Parmesan, sesame seeds, onion powder, garlic powder, all-purpose seasoning, celery salt, paprika, black pepper and salt in another bowl.

4. 4

   Coat the chicken

   Coat each chicken slice on both sides with the seasoned flour. Dip it in the egg and milk mixture, then cover it all over with the crumb mixture.

5. 5

   Repeat and arrange

   Repeat the coating process with the remaining chicken and arrange the coated slices on a tray, ready for frying.

6. 6

   Heat the oil

   Add vegetable or canola oil to a saucepan and heat it to 180°C.

7. 7

   Fry until golden

   Fry the chicken in the hot oil until golden brown and cooked through.

8. 8

   Finish in the oven

   Transfer the cooked chicken to a tray lined with kitchen paper to absorb excess oil, then place it in the oven at 180°C for 10 minutes to crisp further.

9. 9

   Serve the chicken

   Serve with your favourite sides, on its own or in a sandwich.

What is chicken schnitzel?

Schnitzel is a cutlet coated in breadcrumbs and cooked until crisp; versions are associated with Central European cooking, though this recipe is titled Chicken Snitzel. Here, thin chicken slices take the place of a larger cutlet.

Three layers of coating build flavour and texture: seasoned flour helps the egg adhere, while panko and cornflake crumbs form the crunchy outside. Parmesan, herbs and spices season the crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 58g protein, 53g carbs, 24g fat.

The chicken supplies most of the protein, while the flour, breadcrumbs and milk contribute carbohydrates; the frying oil and Parmesan contribute much of the fat. Serve a piece with vegetables or salad, and add a starchy side to suit your appetite.

The three-part coating

Flour mix: coat both sides of each slice so the egg mixture has an even surface to cling to.

Egg and milk: dip the floured chicken all over, letting excess mixture drip back into the bowl before crumbing.

Crumb mix: press the chicken into the mixture so the panko and cornflake crumbs cover the whole slice, including the edges.

Keep the coating in place

Set up the bowls in order and keep one hand for the dry ingredients and the other for the egg mixture. This helps avoid clumpy fingers and makes it easier to coat each piece evenly.

Arrange coated slices on the tray without stacking them. If the coating looks patchy, press on a little extra crumb before frying.

Frying and doneness

The method calls for oil at 180°C and frying until the chicken is golden brown and cooked through. Fry in batches if needed so the pieces have room and the oil temperature stays steady.

Thin slices cook faster than thick ones, so check the thickest part of a piece rather than relying on colour alone. The final 10 minutes in a 180°C oven are intended to add extra crispness.

Choosing the coating

Panko gives the crumb a light, coarse texture, while cornflake crumbs add another crisp element. Use finely crushed cornflakes if you are making the crumbs yourself so they adhere evenly.

Parmesan and the seasoning blend add savoury flavour. The celery salt and added salt both season the coating, so keep that in mind when choosing accompaniments.

Serving ideas

Serve the chicken with a fresh salad or vegetables to contrast with the fried crumb. Potatoes, rice or bread make it a more substantial meal.

For a sandwich, place a piece in a roll with salad and a sauce of your choice. Add sauce just before eating to help the crust stay crisp.

Recipe notes & tips

• Slice the chicken to a similar thickness so the pieces cook at a similar rate.
• Prepare all three coating bowls before you start dipping the chicken.
• Keep the coated pieces in a single layer on the tray.
• Fry in batches rather than crowding the saucepan.
• Use kitchen paper to absorb excess oil after frying, as directed.

Variations

• Herb crumb: add extra chopped parsley to the breadcrumb mixture.
• Citrus finish: serve with lemon wedges for a bright contrast.
• Sandwich style: tuck a crisp piece into a roll with salad.
• Spicier coating: add chilli powder to the flour mix.
• Gluten-free option: use gluten-free flour, breadcrumbs and cornflake crumbs.

Common mistakes to avoid

• Uneven slices: slice the chicken to a similar thickness so it cooks more evenly.
• Patchy coating: cover both sides and the edges with each layer before moving on.
• Loose crumbs: press the crumb mixture onto the chicken so it adheres.
• Crowded saucepan: fry in batches to leave space around each piece.
• Relying on colour alone: check that the thickest part is cooked through.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat in an oven at 180°C until piping hot; this helps bring back some crispness better than a microwave.

Frequently asked questions