Breaded chicken breast



Prep time

20 minutes

Cook time

30 minutes

A tasty family friendly dish, schnitzel involves the using pane technique to cover chicken breasts in crispy breadcrumbs. 


3 eggs, beaten 
150g plain white flour
170g dried breadcrumbs
1 tbsp garlic powder
1 tbsp onion powder
4   chicken breasts
salt and pepper, to taste
250ml vegetable oil


1. Preheat an oven to 180°C/160°C fan/ gas mark 4.

2. Arrange 3 medium sized containers in a line. In the left most container place the flour, in centre container place the egg and in the final container the breadcrumbs, onion and garlic powders, as well as any salt and pepper you wish to season with.

3. Loosely wrap the chicken breasts in clingfilm. Now, place one of these fillets on a chopping board and hammer until it is between 1-3cm thick. Use either a wooden mallet or saucepan to do this, be careful to not to rip through the chicken breast. Repeat for all 4 breasts.

4. Now, carefully unwrap the chicken and proceed in this order: Add the breast to the flour and coat both sides, dust off any excess. Next, add the breast to the egg; again coat both sides and allow for any excess to run off. Finally, add the breast to the breadcrumbs and completely coat. 

5. Take a pan and place over a medium heat along with the vegetable oil. Once the oil is hot, lie the breasts flat in the oil and fry until golden brown. Repeat for both sides. 

6. Now, place the breasts on an oven tray with a rack and finish in the oven for 5 minutes. To check the chicken is fully cooked, pierce the thickest part and see that the meat is white and the juices run clear.

Chef’s tips

Try adding other flavourings to the dish and see what works.


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