Herby chicken schnitzel recipe

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serves: 4
Skill: easy
Prep: 20 min
Cooking: 20 min

Nutrition per portion

Calories 529 kCal 26%
Fat 32g 46%
  -  Saturates 8g 40%
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  • A tasty chicken escalope in crunchy breadcrumbs, served with tangy fennel salad – it’s ready in 40 minutes and the kids will love it too


    • 4 chicken breasts, skinned
    • 2tbsp plain flour
    • Salt and ground black pepper
    • 1 medium egg
    • 2tbsp milk
    • 75-100g (2½-3½oz) white breadcrumbs
    • 4tbsp chopped flat-leaf parsley
    • 2tbsp chopped fresh oregano
    • About 30g (1oz) butter
    • About 4tbsp olive oil
    • For the fennel salad:
    • 2tbsp mayonnaise
    • 2tbsp lemon juice
    • 1 very small red onion, finely sliced and then chopped
    • 1 fennel bulb, finely sliced and then chopped
    • 2tsp small, salted capers, rinsed
    • 2tbsp chopped flat-leaf parsley


    • To make the fennel salad: Mix the mayonnaise and lemon juice in a bowl. Stir in the red onion, fennel, capers and parsley. Season well.

    • Put each chicken breast between 2 sheets of cling film and using a rolling pin, flatten until they’re an even thickness all over.

    • Put flour in a shallow bowl and add seasoning. Lightly beat egg and milk in another bowl and mix the breadcrumbs with the herbs in a third bowl. Dip each piece of chicken in the flour to coat, then in egg and lastly in the herby breadcrumbs, covering them well.

    • Cook escalopes in 2 batches. Heat half the butter and half the olive oil in a large, non-stick pan over a medium heat and cook the chicken for about 3 mins on each side, pressing it down, until golden brown and cooked through. Remove from the pan, and keep the first batch warm.

    • Wipe pan clean with kitchen paper. Add the rest of the butter and oil, and when hot, cook the remaining chicken. Cut each piece of chicken into 3 or 4 strips.

    • Serve with the fennel salad, and potatoes or noodles, if you like.

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