Chicken Schnitzel

Posted by Julianna Bodzan on

Chicken Schnitzel - We just love it

Chicken Schnitzel
This Chicken Schnitzel is so incredibly popular in our hose. The kids had a go and this is what happened. Not bad shall I say!
In this recipe we used chicken thighs, skin and bone removed, but feel free to use chicken breast if you prefer. We love the thighs for the flavor.
Ingredients (Makes 15)
  • Chicken breasts or upper thighs (skin and bone removed)
  • Flour
  • 2-3 eggs
  • Milk
  • Breadcrumbs
  • High heat-tolerant oil ( vegetable, canola, corn, grapeseed, safflower, sunflower or peanut oils are suitable)
  • Salt, pepper


    • Cut the chicken into palm size pieces and season with little salt and pepper.
    • Place one of the chicken pieces into a food grade plastic bag ensuring there is room around each side.
    • With a rolling pin or a meat tenderizer flatten the pieces to 4-5 mm thickness.
    • Get 3 containers for the coating. We use plastic takeaway boxes usually.
    • Beat the eggs and add a little milk in one of the boxes, pour some flour to the second one and breadcrumbs to the third.
    • Coat each chicken piece with flour, dip it in the egg and finally to the breadcrumbs. (at this point you can freeze the chicken , but only if it wasn't frozen before!)
    • Now you will need an adult's help! Pour some oil into a frying pan (2-3 cm deep) and heat it.
    • When it is hot enough (but not smoking!). To be sure place a toothpick in the pan, if bubbles appear around it, the oil is hot enough.
    • Put pieces in the pan ensuring the cutlets are not overlapping each other.
    • Cook it for 2-3 minutes on each side until they are golden brown colour.
    • Carefully remove them from the pan and place them on a kitchen towel to remove the excess oil.
    • Serve it hot with fresh salad, coleslaw, mash or even with pasta.
    • Enjoy! 



    SpatulaKid's Apron Mini whisksProgressive Colour Coded Flexible Chopping MatsKiddiKutter Kid Friendly Knife

    Related Posts


    Leave a comment

    Please note, comments must be approved before they are published