There’s one dish that holds a special place in the hearts of Aussies everywhere: the Chicken Schnitzel. This beloved classic, a staple on pub menus from Bondi to Perth, has become more than just a meal—it’s a cultural centrepiece across our nation. And what better time to cook up a chicken schnitzel at home then during Oktoberfest!
Schnitzel origins
Some say it hails from Germany, others Austria, but it’s Bavarian nonetheless. It is a dish that uses a thin, boneless cut of meat breaded and then fried, and no doubt was transported to Australia from Europe. But once here, it’s Aussie-twist began.
The rise and rise of the Chicken Schnitzel
The Chicken Schnitty is the most ordered pub meal across Australia – with research showing that over $3 million each year is spent ordering chicken schnitzels.
But it’s popularity doesn’t stop there – with the ever-popular chicken parmigiana – really a loaded schnitty – being right up there in the number two position in NSW and the ACT, and well within the top five nationally. And for home cooks it’s a favourite too, with Ingham’s Original Chicken Schnitzel and Ingham’s Creamy Garlic Kyiv providing quick, easy and delicious dinner options.
Three schnitzel recipes from Manu Feildel
Here, Manu Feildel provides four delicious chicken schnitzel recipes.
1. How to create the perfect Classic Schnitty
Manu’s Tips:
- The secret to a crispy 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 - 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 can result in soggy schnitty soggy.
- Marinade magic: 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.
Recipe 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.
2. Loaded Schnitty
Easily turn your schnitty into a chicken parmigiana by simply adding seasoned tomato 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. Stuffed Schnitty – Manu’s Stuffed Chicken Schnitzel
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.
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
Manu’s Stuffed Chicken Schnitzel is included in Ingham’s ‘Farm to Fork with Manu’ e-book, which comprises12 recipes. Download the e-book for free, click here.
To learn more about Ingham’s and ‘Farm to Fork with Manu’, visit inghams.com.au or follow @inghamsaustralia on Facebook, Instagram and @inghamschicken YouTube.
