Whether you call it Chicken Schnitzel or Chicken Schnitty, this dish is a much loved classic in many Aussie households. Whether you’re a traditionalist or a culinary explorer, there’s always a place for a delicious schnitty on the dinner table. Here, Manu Feildel provides four delicious chicken schnitzel recipes that’ll make your taste buds do a happy dance. Plus some tips and tricks to help you cook up a schnitty storm, whether you’re going from scratch or grabbing something from the freezer.
1. The Classic Schnitty
The timeless classic—Chicken Schnitzel. There’s something undeniably comforting about a perfectly crispy schnitty, and with these simple tips from Manu, you can create a masterpiece right in your own kitchen.
Manu’s Pro Tips:
- The secret to a killer crumb coating is in the prep. Start by setting up an assembly line: a plate of seasoned flour, a bowl of beaten eggs, and a plate of breadcrumbs. Don’t forget to season each component with salt and pepper so that every layer is packed with flavour.
- For an extra crunchy coating, use panko breadcrumbs. They’re larger and airier than regular breadcrumbs, giving you that perfect golden crunch.
- To get your schnitty crispy and golden, make sure your oil is hot before adding the chicken. Heat it up to around 180°C. You can test it by dropping in a small piece of bread—if it browns in about 60 seconds, you’re good to go.
- Don’t overcrowd the pan. Cook in batches if necessary. Too much chicken in the pan at once lowers the oil temperature, making your schnitty soggy rather than crispy.
To make a Classic Schnitty from scratch:
Ingredients:
- Chicken breast – boneless and skinless – pounded flat between plastic
- Eggs – lightly whisked
- Flour
- Panko Breadcrumbs
- Salt & Pepper
- Oil
Method:
- Set up your assembly line. A large flat plate covered with seasoned flour, then a wide bowl with seasoned whisked egg, followed by a large plate covered with panko breadcrumbs, and lastly a tray prepared with a baking sheet.
- Dredge your pounded chicken. Taking one pounded breast at a time, cover in flour then shake off excess, then dip into egg mixture ensuring its fully covered, and lastly fully coat in panko breadcrumbs. Rest on the baking sheet and repeat with all pounded chicken breasts.
- Heat 1.5cm of vegetable oil in a large frypan over medium-high heat. Once oil is hot enough, place a schnitzel in and fry, the oil should sizzle. Fry for 2-3 minutes per side or until golden brown. Transfer to a plate lined with paper towels and repeat with remaining chicken.
Marinade Magic
While a traditional schnitty doesn’t always require marinating, giving your chicken breast fillets a quick soak in a marinade of olive oil, lemon juice, garlic, and herbs can add extra flavour and moisture. Just make sure to pat them dry before coating to get that crumb to stick perfectly.
2. Loaded Schnitty
Now you’ve got a delicious crisp chicken schnitzel, you can get adventurous! Easily turn your schnitty into a chicken parmigiana by simply adding seasoned passata, ham and cheese and popping under a grill for a minute – until the cheese melts.
Or play around with flavours:
- make it Mexican – add Mexican spice mix into your schnitty crumbing and then top with guacamole, fresh diced tomatoes, a sprinkle of cheese and a squeeze of lime.
- go Greek – top with a sauce of fried onion, eggplant, capsicum, garlic, tomatoes, olives and oregano. Top with crumbled Greek feta.
3. Quick Fix with Ingham’s
If you’re short on time or just not in the mood for a full-on schnitty session, Ingham’s has got your back. The Ingham’s Original Chicken Schnitzel and Ingham’s Creamy Garlic Kyiv are perfect for those “I need a schnitty now” moments.
Ingham’s Original Chicken Schnitzel: These bad boys are quick to cook and perfect for a no fuss dinner that tastes like you put in the effort. Quickly cook and crisp them in the airfryer, bake them in the oven, or fry them up on a pan. Serve as a Classic Schnitty, perhaps pouring on some gravy, or load it up!
Ingham’s Creamy Garlic Kyiv: For those who like their schnitty a little saucier, the Ingham’s Creamy Garlic Kyiv is a game-changer. Just pop them in the oven, and enjoy the rich, garlicky goodness that oozes out with every bite.
4. Stuffed Schnitty
Looking to jazz up your schnitty night? Enter Manu’s Café de Paris Stuffed Chicken Schnitzel. This beauty is filled with a rich, creamy Café de Paris butter that melts beautifully as it cooks. Download the ‘Farm to Fork with Manu’ free recipe e-Book for this recipe and more.
Pro tips:
- When stuffing your chicken, ensure you don’t overfill. You want just enough stuffing so it doesn’t burst out during cooking.
- Freeze the stuffed chicken for about one hour before cooking. This helps the stuffing stay put and ensures a neat, non-messy cooking process.
- Cook the stuffed schnitzel on a lower heat to ensure the chicken is cooked through without burning the crumb coating. A gentle heat allows the stuffing to melt and mingle with the chicken, creating a succulent dish.
Manu’s Café de Paris Stuffed Chicken Schnitzel
SERVES: 2. PREP: 2 HOURS 30 MINUTES. COOK: 15 MINUTES
Ingredients:
- 2 chicken breast fillets
- 8 slices prosciutto
- 2 XL eggs, lightly whisked
- ¹⁄2 cup flour
- 1 ¹⁄2 cups panko breadcrumbs
- Neutral oil to deep fry
Café De Paris butter
- 80g unsalted butter, softened
- 1 eshallot, finely chopped
- 1 garlic clove, finely chopped
- 3 anchovy fillets minced
- Juice of ¹⁄2 lemon
- 2 teaspoons Worcestershire sauce
- 2 teaspoons French Dijon mustard
- 2 teaspoons curry powder
- ¹⁄2 teaspoons paprika
- 2 teaspoons dry tarragon
- 2 teaspoons finely chopped parsley
Method
1. For the butter, combine all ingredients in a bowl, mash with a fork and stir to combine. Spoon mixture into the centre of a piece of baking paper. Form a 9cm x 5cm rectangle then freeze for 1 hour.
2. To prepare chicken, using a sharp knife, make a deep cut along one side of each breast to butterfly, but don’t cut all the way through. Between plastic wrap, pound out the chicken using a rolling pin until thin but do not break the flesh. Cut butter in half lengthways then place a frozen baton in the middle.
3. Fold in the sides of the chicken (using the plastic wrap to help you do this) then roll the chicken to completely enclose the butter. Wrap tightly in the cling film and freeze for 1 hour.
4. Lay 4 pieces of prosciutto on top of a piece of plastic wrap or baking paper so they overlap slightly. Remove chicken carefully from wrap and place in the centre of the prosciutto then wrap and enclose completely with the prosciutto like a tight blanket with no gaps. Repeat with second piece of chicken.
5. Place breadcrumbs in a shallow wide bowl. Season with salt and pepper. Place flour on a plate. Whisk eggs in a shallow bowl. After removing from plastic wrap, coat a piece of prosciutto wrapped chicken in flour, shaking off excess. Be careful to not break the prosciutto apart. Dip in egg then coat in breadcrumb. Place on a plate. Repeat with other piece of chicken.
6. Preheat oven to 200°C (fan-forced).
7. Heat oil in a saucepan over medium high heat until 180°C (fan-forced). Cook chicken for 3–4 minutes or until golden all over. You may want to do this one at a time. Remove from oil and place onto a baking tray.
8. Bake in pre-heated oven for 8–10 minutes or until cooked through. Remove from oven and rest.
There you have it—four fantastic ways to enjoy Chicken Schnitzel at home! Whether you’re sticking with the classic, experimenting with stuffing, or grabbing a quick fix from Ingham’s, there’s a schnitty recipe to fit every mood and occasion. So, get cooking, and let the schnitty goodness roll!
Hungry for more? Check out Ingham’s range of products at your local supermarket and let your schnitty journey begin!
For 11 recipes from Manu Feildel, download the ‘Farm to Fork with Manu’ recipe e-Book for free now.