This recipe creates tender chicken with a lovely golden coating and it is delicious with mashed, boiled or fried potatoes. We make it at home at least every couple of weeks and love the simple recipe.
Love this dish? You might also enjoy our veal schnitzel recipe, which is served with delicious minted peas and steamed baby potatoes.
- 2 large chicken breasts
- 150 g (1 cup) plain flour
- salt and pepper
- 1 egg
- 1 tbsp water
- 2 cups dry breadcrumbs
- 500 ml (2 cups) vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the chicken breasts on a chopping board and use a sharp knife to slice horizontally through the breasts to create two or three (depending on the thickness) thin, even slices per breast. Flatten the slices with a meat mallet.
Lay out three wide bowls. Put the flour in one and season it with salt and pepper. In another, beat the egg with the water. Place the breadcrumbs in the other.
Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess. Dip into the egg then coat with breadcrumbs.
Heat a deep frying pan with the oil and fry the schnitzels 1 or 2 at a time, cooking until golden brown on each side. When cooked, stand upright in a deep bowl lined with paper towel to drain. Cook the remaining schnitzels.
Serve with mashed, boiled or fried potatoes.