Originating from Austria, a schnitzel is a piece of meat that’s pounded thin and coated with egg and breadcrumbs before being pan-fried. It can also be made with chicken, veal or pork and has iterations in many places across the world. In Italy, a very similar dish is made with veal and known as ‘cotoletta’. Cutlets of veal are pounded out before being crumbed and pan fried. Explore our recipe using veal here, or alternatively a Japanese-style pork tonkatsu here.

Our chicken schnitzels involve minimal preparation as they are already pre-crumbed. We crumb our chicken with panko breadcrumbs.

A chicken schnitzel cooks quickly as it is a thin slice of meat. To cook the chicken schnitzel, warm some butter and olive oil in a frying pan on a medium-high heat. Add the crumbed chicken to the pan, cooking until brown and crispy on both sides. Chicken schnitzel can also be used to make a classic Australian pub-meal known as the ‘parma’. The chicken is cooked and then topped with tomato sugo, ham and parmesan cheese,then grilled in the oven until crispy and delicious.

A squeeze of fresh lemon or some kewpie mayonnaise are the perfect accompaniments to schnitzel. We like ours in a crusty roll served Parma style with ham, tomato sugo, melted cheese and mayo, or served with some garlicky roast potatoes.