Chicken schnitzel

Chicken schnitzel

What's for Dinner?
20 mins
Cooking time
10 mins
Gorta Yuuki


Quantity Ingredient
2-3 skinless chicken breast fillets
seasoned plain flour
1 egg
125ml milk
100g dry breadcrumbs
1 lemon, grated zested
1 tablespoon sesame seeds
1 tablespoon chopped flat-leaf parsley
oil, for cooking
lemon wedges, to serve


  1. Slice away the small tenderloins from underneath each larger fillet, then cut the fillets lengthwise into 3 or 4 slices, depending on the thickness. Use a meat hammer or rolling pin to flatten the slices and tenderloins to an even thickness of about 5 mm.
  2. Put the flour in a shallow bowl. Beat together the egg and milk in another bowl. Combine the breadcrumbs, lemon zest, sesame seeds and parsley in a third bowl. Dip the chicken pieces into the flour and shake off the excess. Dip into the egg, then into the breadcrumb mixture, making sure each piece is well coated. Transfer the chicken to a plate and refrigerate until you are ready to cook. Preheat the oven to 160°C.
  3. Heat a large heavy-based frying pan over medium–high heat and add a generous splash of oil. Add 3–4 chicken pieces to the pan, making sure they don’t overlap. Cook for 2–3 minutes, or until golden brown. If the pan becomes dry, add more oil. Turn the chicken over and cook for 2 minutes on the other side, or until golden brown.
  4. Transfer the browned chicken pieces to a tray lined with paper towel to drain and keep the coating crisp. Keep warm in the oven while you cook the remaining schnitzels. Serve with a green salad.


  • Cheesy schnitzel

    Replace 30 g of the breadcrumbs with freshly grated parmesan cheese.

    Indian spiced schnitzel

    Add 2 tablespoons of curry powder to the breadcrumbs.
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