Chicken schnitzel

Chicken schnitzel




  • 2-4 chicken breasts
  • 1 cup plain flour
  • salt and pepper
  • 2 eggs
  • 1/2 cup milk
  • breadcrumbs
  • vegetable oil for frying


Season the flour with salt and pepper and set aside in a bowl.

Beat eggs with a whisk and and add milk. Beat until all incorporated.

Place crumbs in a bowl and set aside.

With a nice sharp knife trim the fat, remove the tenderloin and slice the chicken breasts half into 4 even, thin slices. You can use a mallet to beat these to an even thickness with some cling film over the top to protect it. Don’t forget to flatten the tenderloin before you crumb it.

Coat each piece in the flour, then eggwash and finally coat in crumbs. Take care to press crumbs on firmly and coat each piece thoroughly.

Heat about 1 cm of oil in a frying pan and and shallow fry each piece turning when golden.

Drain on paper towel and serve with lemon wedges.


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This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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