MANU REVEALS HOW TO CREATE THE PERFECT CRIPSY & DELICIOUS CHICKEN SCHNITZEL
There’s one dish that holds a special place in the hearts of Aussies everywhere: the Chicken Schnitzel. This beloved classic, a staple on pub menus from Bondi to Perth, has become more than just a meal—it’s a cultural centrepiece across our nation. And what better time to cook a chicken schnitzel at home than during Oktoberfest! Here, top chef Manu Feildel reveals three delicious schnitzel recipes.
How to create the perfect Classic Schnitzel
Manu’s Tips:
The secret to a crispy crumb coating is in the prep. Start by setting up an assembly line: a plate of seasoned flour, a bowl of beaten eggs, and a plate of breadcrumbs. Don’t forget to season each component with salt and pepper so that every layer is packed with flavour.
For an extra crunchy coating, use panko breadcrumbs. They’re larger and airier than regular breadcrumbs, giving you that perfect golden crunch.
To get your schnitzel crispy and golden, ensure your oil is hot before adding the chicken. Heat it to around 180°C - test it by dropping in a small piece of bread—if it browns in about 60 seconds, you’re good to go.
Don’t overcrowd the pan. Cook in batches if necessary. Too much chicken in the pan at once can result in a soggy schnitzel.
Marinade magic: A quick soak in olive oil, lemon juice, garlic, and herbs can add extra flavour and moisture to chicken breast fillets. Just make sure to pat them dry before coating to ensure that the crumb sticks perfectly.
INGREDIENTS
Chicken breast – boneless and skinless – pounded flat between plastic
Eggs – lightly whisked
Flour
Panko Breadcrumbs
Salt & Pepper
Oil
METHOD
Set up your assembly line: a large flat plate covered with seasoned flour, a wide bowl with seasoned whisked egg, a large plate covered with panko breadcrumbs, and lastly, a tray prepared with a baking sheet.
Dredge your pounded chicken. Taking one pounded breast at a time, cover in flour, shake off excess, dip into egg mixture, ensuring it's fully covered, and lastly, fully coat in panko breadcrumbs. Rest on the baking sheet and repeat with all pounded chicken breasts.
Heat 1.5cm of vegetable oil in a large frypan over medium-high heat. Once oil is hot enough, place a schnitzel in and fry, the oil should sizzle. Fry for 2-3 minutes per side or until golden brown. Transfer to a plate lined with paper towels and repeat with remaining chicken.
Loaded Schnitty
You can easily turn your schnitzel into a chicken parmigiana by adding seasoned tomato passata, ham, and cheese and popping it under a grill for a minute until the cheese melts.
Make it Mexican - add Mexican spice mix into your schnitzel crumbing and then top with guacamole, fresh diced tomatoes, a sprinkle of cheese and a squeeze of lime.
Go Greek—top with a sauce of fried onion, eggplant, capsicum, garlic, tomatoes, olives, and oregano, topped with crumbled Greek feta.
Manu's Stuffed Chicken Schnitzel
This recipe is filled with rich, creamy Café de Paris butter (pictured above) that melts beautifully as it cooks.
Serves: 2
Prep: 2 hours 30 minutes.
Cook: 15 minutes.
INGREDIENTS
2 chicken breast fillets
8 slices prosciutto
2 XL eggs, lightly whisked
¹⁄2 cup flour
1 ¹⁄2 cups panko breadcrumbs
Neutral oil to deep fry
Café De Paris butter
80g unsalted butter, softened
1 eshallot, finely chopped
1 garlic clove, finely chopped
3 anchovy fillets minced
Juice of ¹⁄2 lemon
2 teaspoons Worcestershire sauce
2 teaspoons French Dijon mustard
2 teaspoons curry powder
¹⁄2 teaspoons paprika
2 teaspoons dry tarragon
2 teaspoons finely chopped parsley
METHOD
1. For the butter, combine all ingredients in a bowl, mash with a fork, and stir to combine. Spoon the mixture into the centre of a piece of baking paper. Form a 9cm x 5cm rectangle, then freeze for 1 hour.
2. To prepare chicken, using a sharp knife, make a deep cut along one side of each breast to butterfly, but don’t cut all the way through. Between plastic wrap, pound out the chicken using a rolling pin until thin, but do not break the flesh. Cut butter in half lengthways, then place a frozen baton in the middle. 3. Fold in the sides of the chicken (using the plastic wrap to help you do this), then roll the chicken to enclose the butter completely. Wrap tightly in the cling film and freeze for 1 hour.
4. Lay four pieces of prosciutto on top of a piece of plastic wrap or baking paper so they overlap slightly. Carefully remove the chicken from the wrap and place it in the centre of the prosciutto. Then, wrap and enclose the prosciutto completely like a tight blanket with no gaps. Repeat with the second piece of chicken.
5. Place breadcrumbs in a shallow, wide bowl. Season with salt and pepper. Place flour on a plate. Whisk eggs in a shallow bowl. After removing from the plastic wrap, coat a prosciutto-wrapped chicken in flour, shaking off excess. Be careful not to break the prosciutto apart. Dip in egg, then coat in breadcrumb. Place on a plate. Repeat with other piece of chicken.
6. Preheat oven to 200°C (fan-forced).
7. Heat oil in a saucepan over medium-high heat until 180°C (fan-forced). Cook chicken for 3–4 minutes or until golden all over. You may want to do this one at a time. Remove from oil and place onto a baking tray.
8. Bake in preheated oven for 8–10 minutes or until cooked. Remove from oven and rest
Manu’s Stuffed Chicken Schnitzel is included in Ingham’s ‘Farm to Fork with Manu’ e-book.
