Chicken Schnitzel Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. Place each breast between two pieces of plastic wrap or inside a large zip-top bag and pound with a meat mallet or heavy skillet to an even thickness of about 1/4 to 1/3 inch (6–8 mm). Trim any excessively thin edges so they cook evenly.

Season flour

In a shallow dish combine the all-purpose flour with 1/2 teaspoon salt and a pinch of black pepper. Mix well.

Make egg wash

In a second shallow bowl whisk the eggs with the milk until smooth.

Prepare crumb mixture

In a third shallow dish combine the breadcrumbs, grated Parmesan (if using), garlic powder, onion powder, paprika, remaining 1 tsp salt and 1/2 tsp black pepper. Mix to combine.

Dredge the chicken

Working with one breast at a time: lightly coat in seasoned flour, shaking off excess; dip into the egg wash, letting excess drip back into the bowl; press firmly into the breadcrumb mixture to fully coat both sides. Place crumbed breasts on a rack or tray and let rest 10 minutes — this helps the coating adhere.

Heat oil

Pour about 1/3 to 1/2 inch (roughly 0.75–1 cup) vegetable oil into a large heavy skillet over medium-high heat. When oil is hot (test by dropping a few breadcrumbs — they should sizzle immediately and turn golden), reduce heat to medium.

Fry schnitzels

Add schnitzels to the pan (work in batches if needed) and fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Add butter to the pan in the last minute for flavor if desired. Keep cooked schnitzels on a wire rack over a baking tray in a warm oven (around 90–100°C) to stay crisp while you finish the rest.

Finish

Transfer schnitzels to serving plates and serve with lemon wedges. Season with a small additional sprinkle of salt immediately after frying if desired.

Prepare potatoes

Cut potatoes into 1/2–3/4 inch (1.2–2 cm) thick chips. Rinse under cold water to remove surface starch, then pat dry thoroughly with kitchen towels.

First fry (optional double-fry method)

Heat oil in a deep pot or fryer to 320°F (160°C). Fry potato chips in batches for 4–6 minutes until tender but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.

Second fry

Fry chips again at 375°F (190°C) for 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack and immediately season with coarse salt.

Alternative oven method

Toss dried potato chips with 1–2 tbsp oil and spread in a single layer on a baking sheet. Roast at 220°C (425°F) for 25–30 minutes, turning halfway, until golden and crisp. Season with salt.

Combine mixed salad leaves, halved cherry tomatoes, sliced cucumber and thinly sliced red onion in a bowl. Drizzle with olive oil and red wine vinegar (or lemon juice). Season with salt and pepper and toss gently to combine. Keep chilled until serving.

In a small bowl whisk together sweet chilli sauce, mayonnaise and lime juice. Stir in chopped coriander if using. Taste and adjust acidity or sweetness as desired. Chill until ready to serve.