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Chicken Schnitzel

Difficulty
Standard
Total time
25 min
Price
$ $ $

Method

Step 1
Dice the potatoes and finely dice the onion, place in a bowl of hot water and set aside
Step 2
Add salt to a pot of boiling water and simmer the potatoes. In a bowl, mix mustard, apple cider vinegar, 3tbsp olive oil and black pepper, then whisk
Step 3
Drain the onions and add to the mustard mix along with mayonnaise, then mix. Add the cooked potatoes and gently fold, then set in the fridge until you’re ready to use
Step 4
Blend the bread to make breadcrumbs. Butterfly the chicken breast, cover with cling film and pound with a mallet to flatten until nice and even
Step 5
Season the chicken with salt, pepper and MSG and pat the seasoning onto the chicken
Step 6
Place flour onto a dish, beat the eggs in another and place the breadcrumbs on a third. Coat the chicken in flour, then egg, then breadcrumbs and pat to ensure that the breadcrumbs stick
Step 7
Get a pan on a medium-high heat and add corn oil and ¼ cup olive oil. Drop a few breadcrumbs into the oil, if they sizzle then it’s hot enough for the chicken. Fry the chicken for 3 minutes on each side
Step 8
Allow the chicken to rest on a wire rack. Melt butter in a pan and whisk in the flour, then whisk the milk in in batches
Step 9
Add parsley and black pepper and stir. Serve the sauce over the schnitzel with potato salad on the side and enjoy!

Ingredients

Serves 1