Pub Chicken Schnitzel

When I was running pub kitchens, chicken schnitzel was always the most popular thing on the menu. On a busy week we’d easily go through more than 100 kilos of chicken, most of it destined for golden, crispy schnitzels heading out to hungry tables.

This is the simple method we used in the pub — nothing fancy, just a properly tenderised chicken breast, good seasoning and a crunchy crumb that fries up beautifully. It’s the kind of pub classic that’s just as good at home as it is with a cold beer at the bar.

Chicken Schnitzel (Feeds 4)

Ingredients

Schnitzel

• 4 chicken breasts, butterflied and tenderised with a mallet

• 1 cup plain flour

• 1 cup milk

• 1 egg

• 1 cup fine breadcrumbs

• 1 cup panko breadcrumbs

Simple Pub Salad

• 1 punnet cherry tomatoes, halved

• ½ red onion, thinly sliced

• 1 Lebanese cucumber, sliced

• ½ red capsicum, sliced

• 1 carrot, julienned

• Handful of lettuce leaves

Honey Mustard Dressing

• ¼ cup Dijon mustard

• ¼ cup honey

• ¼ cup white vinegar

• ¼ cup vegetable or canola oil

• 1 tbsp seeded mustard

• Salt and pepper to taste

Whisk everything together in a bowl until emulsified. Adjust seasoning if needed.

Diane Sauce

• 3 cloves garlic, minced

• 2 tbsp Worcestershire sauce

• 2 tbsp tomato sauce

• 300 ml thickened cream

• 2 tbsp Maggi gravy powder mixed with ½ cup hot water (to make a slurry)

Method

1. Sauté the garlic in a pan until fragrant.

2. Add Worcestershire sauce, tomato sauce and cream. Bring to a gentle boil.

3. Turn off the heat and stir in the gravy slurry.

4. If the sauce is too thin, add a little more gravy slurry.

5. If it becomes too thick, loosen with a splash of cream or water.

Pub-Style Gravy

Prepare Maggi gravy according to packet instructions.

Tip:
Bring the water to a boil first, then whisk in the gravy powder vigorously to prevent lumps. If needed, strain through a fine sieve.

Creamy Mushroom Sauce

• 3 cloves garlic, minced

• 5 mushrooms, sliced

• 1 tbsp Worcestershire sauce

• 300 ml thickened cream

• 2 tbsp Maggi gravy powder mixed with ½ cup hot water

Method

1. Brown mushrooms and garlic in a pan.

2. Add Worcestershire sauce and cream and bring to a simmer.

3. Stir in gravy slurry and cook until thickened.

4. Season with salt and pepper.

Cooking the Schnitzels

1. Coat each chicken breast in flour.

2. Dip into the milk and egg mixture.

3. Press into a mix of fine breadcrumbs and panko.

4. Fry in oil at 170°C until golden and the chicken reaches 70°C internal temperature.

Pub trick:
Cook for about a minute, lift the basket and let the schnitzel rest briefly, then drop it back in to finish cooking. This helps keep the crumb crisp.

To Serve

Fry your favourite chips, plate the schnitzel with salad, and top with your choice of Diane sauce, mushroom sauce, or pub gravy.