Welcome to my Banging Chicken Schnitzel with Herby Green Salad! This schnitzel coating takes your schnitzel nights to a whole new level. Its crunchy, its textured and its just plain banging good. By adding seeds and grains to the panko, it really ups the game.
To make this Banging Chicken Schnitzel I have added loads of crunch to the coating. It may not be the norm but it sure is good! With the addition of black and white sesame seeds, sunflower seeds, quinoa and some fresh aromatic sage along with panko it really does take it to a whole new level of crunch. So much texture and flavour it will have you begging for more.
On the side Ive paired it with a herby green salad with a lemon honey vinaigrette instead of your typical creamy ‘slaw’ just to up the game. The salad is delicious as a stand alone dish, even without the dressing. Loads of flavour going on there.
If you want to switch up your standard schnitzel meal for something a little more banging then I urge you to try this chicken schnitty out!
❄️ Storage
FRIDGE:
Store any cooked leftovers in the fridge in an airtight container and use within 3 days. For the best outcome, keep the salad SEPARATE from the dressing otherwise it will go soggy. Reheat the chicken in the air fryer or oven at 180C until piping hot then serve with the salad.
FREEZE:
You can freeze the chicken schnitzel BEFORE cooking it. The best way to freeze, is to layer the chicken in an airtight container with sheets of baking paper in-between each schnitzel with some EXTRA panko crumbs sprinkled between each layer. Label, date and freeze for up to 2 months. Thaw in the fridge overnight before cooking as directed.
Banging Chicken Schnitzel with Herby Green Salad
Ingredients
CRUMB MIXTURE
- 2 cups panko breadcrumbs (See Note 2)
- ¼ cup uncooked quinoa (white, red or tri-clour)
- ¼ cup sunflower seeds
- 2 tablespoons each black and white sesame seeds
CHICKEN SCHNITZEL
- 4 chicken breast fillets
- ⅓ cup plain flour, seasoned well with salt and pepper
- 2 eggs, lightly beaten
- 1 tablespoon milk
HERBY GREEN SALAD
- 60g packet rocket leaves
- 2 cups finely sliced green cabbage
- 2 spring/green onion, thinly sliced
- 1 small green apple, julienned
- 3-4 small radishes, very thinly sliced (I used a mandolin)
- ⅓ cup toasted walnuts or pecans, roughly chopped
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons baby capers
- ½ cup roughly chopped parsley (or coriander)
- ⅓ cup mint leaves, chopped if large
- ¼ cup roughly chopped chives
LEMON HONEY DRESSING
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely grated
- Sea salt & pepper, to taste
TO SERVE
- Lemon cheeks or wedges
- Crispy sage leaves (See Note 3)
- Oven baked fries or chips (if desired)
- Kewpie mayonnaise, to drizzle on chicken (if desired)
Instructions
CRUMB MIXTURE
- Combine all the crumb mixture ingredients in a large shallow bowl. Set aside.
CHICKEN SCHNITZEL
- Working with one chicken breast fillet at a time, using a sharp knife slice through the middle of the chicken as evenly as possible so it open up like a book (make sure to NOT cut all the way through). This is called butterflying. Set aside and repeat with remaining chicken fillets.
- Cover the chicken breast fillets with a layer of cling wrap and pound out with a meat mallet until they are even in thickness.
- Dust each fillet with plain flour to coat, shaking off the excess, then dip into the egg wash to coat, then straight into the Crumb Mixture, turning on each side and pressing in with your fingertips to secure the coating. Transfer to a lined baking tray and repeat with remaining chicken. Cover and chill for at least 30 minutes or up to 2 hours ahead of time.
HERBY GREEN SALAD
- Combine all ingredients in a large bowl or serving platter. Cover and chill until required (If making ahead of time, be sure to toss the apple in a little lemon juice beforehand to stop it turning brown).
LEMON HONEY DRESSING
- Place all ingredients into a screw-top jar and shake until throughly combined. Alternately, whisk together in a small bowl. Refrigerate until required. Will keep in the fridge for up to 1 week.
TO COOK SCHINTZELS
- Heat enough oil in a large frying pan to come at least 1cm up the sides. Working in batches, fry the chicken for 3-4 minutes each side or until the coating is golden brown and the chicken is cooked through (at least 75℃). Drain on paper towel quickly then transfer to a wire rack (this helps it to stay crisp). Sprinkle with a good dash of sea salt whilst hot then repeat with remaining chicken.
TO SERVE
- Drizzle with Herby Green Salad with the Lemon Honey Dressing and toss gently to coat. Serve the chicken with the salad, a lemon cheek or wedge and some crispy sage leaves to garnish. Serve with a some fries or chips on the side and Kewpie mayonnaise if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PANKO BREADCRUMBS
Panko breadcrumbs are a type of flaky, coarse breadcrumb originating from Japan. They are made from white bread without crusts, resulting in a lighter, airier texture compared to regular breadcrumbs. Panko breadcrumbs are known for their exceptional crispiness and are commonly used as a coating for fried foods, providing a crunchy exterior. They are also used as a topping for casseroles and other baked dishes to add texture and a golden-brown finish. They are available from all supermarkets or Asian grocers. - CRISPY SAGE LEAVES
To fry sage leaves, before adding the chicken to the hot oil in the pan, carefully add some sage leaves in a single layer. Fry the leaves for about 15-20 seconds until they become crisp and vibrant green. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Sprinkle with a pinch of salt and serve immediately as a garnish or snack.
You may also enjoy
- Chicken Katsu Curry
- Portuguese Chicken Burgers
- Peruvian Roast Chicken with Green Sauce
- Crispy Lemon Honey Chicken
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