Chicken Schnitzel by George Calombaris

Preparation time  15 mins
Cook time  10 mins
Serves  2 - 4


  • ½ cup plain flour
  • 2 eggs, lightly beaten
  • 1 ½ cups dry breadcrumbs made from seeded bread
  • 2 large chicken breasts
  • Extra virgin olive oil
  • Lemon wedges, to serve


To prepare chicken strips

Carefully slice the tenderloin of the chicken breasts. Cut a strip off the thinner long edge of each breast, resembling a larger tenderloin. With the remaining thick part of the breast, slice it in half horizontally. You will now have eight pieces of chicken.   (See below for George's tips and tricks on how to prepare a whole raw chicken).

Tenderise each piece of the chicken - place between two pieces of baking paper and carefully hit the chicken with a rolling pin or tenderiser.

To crumb

Place flour in one bowl, eggs in another and breadcrumbs on a flat plate. Season each.

Then, with each piece of chicken:

  • dip in the flour and coat well. Shake off the excess
  • place in egg, using a fork to toss until well coated 
  • dip into breadcrumbs. Pat the crumbs onto the chicken and press drown to ensure good coverage.

To cook

Place the crumbed chicken pieces on a baking tray lined with baking paper.

Heat 1.5cm oil in a frying pan over a medium-high heat.  Test if the oil is ready by dropping in a breadcrumb. If it sizzles the oil is hot enough.  Reduce the heat to medium-low and then place in chicken. Cook for 3-4mins per side until golden brown.  Remove from oil and place on paper towel to drain.

Serve with lemon wedges, your favourite condiments and a side salad.


Note: If you wish to freeze the crumbed chicken to enjoy later, freeze on the baking tray after being crumbed and before cooking. Once frozen individually, transfer chicken pieces into a freezer bag together for storage.

Tips and Tricks: How to prepare a whole chicken

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