Chicken schnitzel recipe

- Cuisine: Hungarian
Love this dish? You might also enjoy our veal schnitzel recipe, which is served with delicious minted peas and steamed baby potatoes.
Ingredients
2 large chicken breasts
1 cup plain flour, seasoned with salt and pepper
1 egg, whisked with 1 tbsp water
2 cups dry breadcrumbs
500ml vegetable oil
Preparation
Place chicken breast on chopping board and with a sharp knife, slice evenly through to create 2 or depending on thickness, even 3 thin escalopes of chicken. Flatten out to even width with a meat mallet.
Lay out three large plates ready to coat the chicken - one with seasoned flour, another with egg mix, another with breadcrumbs.
Using one hand, lightly coat the chicken with flour, shake off excess, dip each side into egg, then coat with breadcrumbs.
Heat a deep frying pan with the oil and one or two at a time, cook the chicken schnitzel, turning over once the underside turns golden brown.
Prepare a draining bowl - a deep sided bowl filled with crumpled absorbent kitchen paper and stand the cooked schnitzel upright so more of the oil is able to drain away.
Serve with potatoes- mashed, boiled or fried.
If you enjoyed this Chicken schnitzel recipe then browse more Hungarian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Hungarian Restaurants
Displaying 10 of 17 Hungarian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Corner 75 Hungarian Restaurant | Randwick | |
| 2. | JB's Restaurant | Falls Creek | |
| 3. | Budapest | Elsternwick | |
| 4. | The Little Hungarian | Caulfield South | |
| 5. | Bavarian Bier Cafe Parramatta | Parramatta | |
| 6. | Zi-Zi Pancake Bar | Leichhardt | |
| 7. | Cafe Pinocchio Carlton | Carlton North | |
| 8. | Twenty One | Double Bay | |
| 9. | Gelato Bar | Bondi Beach | |
| 10. | Gypsy's Table | Maleny |
Comments (10)
Featured Food & Recipes

Hot Tips
Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
Glossary
Scallop
Shellfish with a delicate taste available in a range of sizes. Scallops can be steamed, fried or grilled but should be cooked gently. The flesh is firm and white, the coral (or roe) is orange or pale red in colour.


VideoNEW
Podcasts
Blogs




Previous


