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  • Writer's pictureNava

Chicken Schnitzel

Updated: Oct 28, 2020

Hello beautiful people!

I was away for two weeks but it felt like months. I wasn’t feeling well so that didn’t help but I wasn’t going to let that stop me from going to my stepson’s wedding! And I made the most of it whenever I could!

I have to say I wasn’t impressed with the Vietnamese food and I left uninspired (sorry Vietnamese foodies) it just wasn’t my cup of tea.

However, I did enjoy the interesting wedding ceremonies and their fascinating culture. I came back craving something traditional in my household so I made chicken schnitzel. I have made it before but this is an improved flavour, YUMMM. And did I mention I’m so glad to be back and look forward to posting lots more, so stay tuned?

Chicken schnitzel on a plate with lemon, olives, and a small salad
Warning: this schnitzel is ADDICTIVE


  • 1 ½ kg chicken breast (I slice them thinly)

  • 1 tablespoon garlic and steak spice

  • 2 eggs

  • 1 cup milk or (if you don’t mix milk and meat) chicken stock

  • 2 1/2 tablespoon Dijon mustard

  • 2 tablespoons wholegrain mustard

  • d3 cups breadcrumbs

  • ¾ cup plain flour

  • 1/3 cup finely chopped parsley leaves

  • Salt and pepper to taste



For frying 1. In a large bowl, beat eggs, milk (or stock), Dijon mustard, wholegrain mustard, garlic and steak spice, salt and pepper, until well incorporated. 2. Cut the chicken breast pieces into thin fillets but not too thin (I buy mine in a tray from the supermarket, so they are very thick) and add them to the egg mixture. 3. In a large dish mix plain flour, breadcrumbs and parsley. 4. Dip chicken breast in the egg mixture, then coat in breadcrumb mixture, repeat until you have used all the chicken breast. 5. Pour oil into a frying pan deep enough for deep frying. Heat the oil over medium to high heat. Cook chicken in batches, so they don’t overlap in the pan and each has a little bit of space around it. Cook for 5 minutes each side or until golden and cooked through. Transfer onto a dish lined with paper towels to drain. For baking 1. Pre-heat oven to 200c 2. Place chicken fillets in a baking tray lined with baking paper, spray with oi.l 3. Reduce heat to 180c and cook until chicken fillets are cooked through.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

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