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Chicken Schnitzel

20 Minute Chicken Schnitzel. Crispy breadcrumbed chicken - so easy to make!

Serves: 4 Time: 20 minutes



  • 450g Chicken Breasts, bashed with a rolling pin

  • 120g Flour

  • 2 Large Eggs

  • 1 Tablespoon Dijon Mustard

  • 240g Panko Breadcrumbs

  • 2 Tablespoons Veg Oil, divided

  • 2 Tablespoons Unsalted Butter, divided

  • Flat Leaf Parsley, chopped

  • Green Salad, of your choice

  • Lemon Wedges, to serve


  1. After bashing your chicken with a rolling pin, season the chicken breasts well.

  2. Find 3 shallow dishes. Put the flour in the first. Put the beaten eggs and mustard in the second, and the panko breadcrumbs in the third.

  3. Begin to dip the chicken in the flour, then egg mixture, and finally in the breadcrumbs. Making sure it's coated well.

  4. Transfer the chicken to a plate. Heat 1 tablespoon of oil, and butter in a large non-stick pan over a high heat. Fry the chicken in batches, until nice and golden on both sides, around 10 mins.

  5. Once ready, transfer chicken breasts to a plate with kitchen paper on, to absorb any excess oil.

  6. Serve the chicken with a parsley garnish, green salad and lemon wedges.


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Rosie ❤️


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