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. I’ve included below some of my toppers and a no-fry version, so read on!

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.

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 - for recipe, click here.

To make it a parmigiana, click here.

I have also written recipes for boscaiola & alla vodka toppers.

For a NO FRY version,

simply toast the breadcrumbs above in a pan with half a cup of olive oil. Once toasted, set aside to cool and season with salt and pepper. Crumb the chicken as above, but instead of frying add to an oven tray and spray the schnitzel on both sides with oil. Bake at 200 degrees for 20-25 minutes until golden and cooked.

Mexican Parmi Topper

Ingredients

• 1 jar Doritos-style tomato salsa

• 1 cup mozzarella, grated

• 2 tablespoons sour cream

Guacamole

• 1 avocado

• Jalapeños, to taste

• Juice of 1/2 lime

• 1 teaspoon cumin

• Salt and pepper, to taste

To Serve

• Pickled onion rings

• Coriander

• Spring onion

• Hot sauce of your choice

Method

1. Top the schnitzel with the tomato salsa and grated mozzarella.

2. Grill until the cheese is melted and bubbling.

3. Mash the avocado with jalapeños, lime juice, cumin, salt and pepper to make the guacamole.

4. Finish the parmi with sour cream, guacamole, pickled onion rings, coriander, spring onion and hot sauce.

Kilpatrick Topper

Ingredients

• 2-4 tablespoons barbecue sauce

• 1 tablespoon Worcestershire sauce

• 1/2 cup mozzarella, grated

• 5 slices prosciutto

Method

1. Mix the barbecue sauce and Worcestershire sauce together.

2. Spread over the schnitzel, then top with mozzarella and prosciutto.

3. Grill until golden, bubbling and slightly crisp around the edges.