Chicken schnitzel
Chicken schnitzel, from above
Non vegAustralia

Chicken schnitzel

A thin, golden crumbed chicken breast bigger than the plate. The schnitty, Australia's pub classic.

30 minTime
50 gProtein each
mildSpice
The schnitty2 chapters · 1 min read

Make it your way

Grandma's wayPounded chicken breast crumbed and shallow fried, with lemon.
The original
635kcalsame
50 gproteinsame
3 gfibresame
30minutessame

Australian chicken schnitzel.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless2 large breasts, butterflied and halved
Maida (all-purpose flour, plain flour)½ cup
Egg2
Milk2 tbsp
Breadcrumbs1½ cups panko
Salt1 tsp
Black pepper½ tsp
Cooking oil (vegetable oil)for shallow frying
Lemonwedges

Method

4 steps
  1. 1Pound the chicken pieces between baking paper to 1 cm thick. Season.
  2. 2Dust in flour, dip in egg beaten with milk, then press into breadcrumbs.
  3. 3Shallow fry in hot oil 3 to 4 minutes a side until golden and cooked through.
  4. 4Drain on a rack and serve with lemon.
Serve it like this

Serve on a big plate hanging over a pile of chips with a side salad and lemon wedges.

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Make it a meal

What goes with Chicken schnitzel: a bread or rice, a side, something to drink and something sweet.

Bread or rice Damper40 min
Bread or rice Methi thepla40 min
On the side Coleslaw15 min
On the side Roast pumpkin salad45 min
A little snack Chicken salt chips50 min
To drink Pink lemonade15 min
Something sweet Golden syrup dumplings35 min
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