Name: Colin’s chicken schnitzel recipe will beat anything you’ve eaten before
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breasts; 220g packet panko breadcrumbs; 1/2 bunch sage, finely chopped; 50g red quinoa; 75g rolled oats; 40g poppy seeds; 3 free-range eggs; 2 Tbsp milk; 300g plain flour; Sea-salt flakes and freshly ground black pepper, to season; Vegetable oil, to deep fry; Finely grated zest and juice of 1 lemon; SLAW; 6 chard leaves, finely chopped; 200g red cabbage, finely sliced; 1 red onion, finely sliced; 1 bulb fennel, finely sliced; 1 bunch flat-leaf parsley leaves and stalks, roughly chopped; 1/2 cup mayonnaise; Juice of 1 lemon; Extra virgin olive oil, to drizzle

It’s a chicken schnitty, but not as you know it, with additions like poppy seeds and quinoa adding extra crunch to the crumb.

Not to be confused with crumbed chicken, this recipe uses a thinly pounded chicken breast coated in breadcrumbs and fried until crispy. On the other hand, crumbed chicken refers to any chicken dish that has been coated in breadcrumbs before cooking.

While this chicken schnitzel is made with a delicious slaw recipe, chicken schnitzel can be served with a variety of side dishes, such as mashed potatoes, salad, vegetables, or chips. It can also be served with sauces like gravy, mushroom sauce, or lemon wedges.

How to make Colin’s delicious chicken schnitzel

Ingredients

4 chicken breasts

220g packet panko breadcrumbs

1/2 bunch sage, finely chopped

50g red quinoa

75g rolled oats

40g poppy seeds

3 free-range eggs

2 Tbsp milk

300g plain flour

Sea-salt flakes and freshly ground black pepper, to season

Vegetable oil, to deep fry

Finely grated zest and juice of 1 lemon

SLAW

6 chard leaves, finely chopped

200g red cabbage, finely sliced

1 red onion, finely sliced

1 bulb fennel, finely sliced

1 bunch flat-leaf parsley leaves and stalks, roughly chopped

1/2 cup mayonnaise

Juice of 1 lemon

Extra virgin olive oil, to drizzle

Method

Using a large knife, slice chicken breasts horizontally (not cutting all the way through), and open like a book, so they are double-size.

Put breasts between 2 layers of cling film and lightly flatten with a small mallet (or rolling pin), out to about 5-10mm (don’t make them too thin).

In a bowl, combine panko breadcrumbs, sage, quinoa, oats and poppy seeds. In a separate wide bowl, lightly whisk eggs with milk. Put flour on a plate and season. Coat chicken in flour, then egg wash and finally with crumb mix – patting crumbs onto chicken to ensure even coverage. Transfer to a baking tray lined with baking paper.

In a large saucepan, heat oil until it reaches 180°C on a thermometer. Deep-fry chicken, in batches, for 5 minutes, until golden and cooked through. Transfer to a plate lined with paper towel to drain, loosely covering to keep warm while cooking remaining chicken. Sprinkle grated zest over chicken and season with salt while warm. Drizzle over juice.

Meanwhile, for Slaw, toss chard, cabbage, onion, fennel and parsley in a large bowl. Add mayonnaise and juice. Season. Drizzle with a little olive oil.

Serve chicken schnitzel with the slaw.

Essential kitchen items to make this recipe

Large knife (for slicing the chicken breasts).
Small mallet or rolling pin (for flattening the chicken).
Bowl (for combining breadcrumbs, sage, quinoa, oats, and poppy seeds).
Wide bowl (for whisking eggs with milk).
Baking tray lined with baking paper (for transferring coated chicken).
Large saucepan (for deep-frying the chicken).

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

How to make Colin’s delicious chicken schnitzel

Ingredients

Method

Essential kitchen items to make this recipe

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