Crispy Chicken Schnitzel with Panko and Seeds
This Crispy Chicken Schnitzel with Panko and Seeds is golden, ultra-crunchy and packed with texture. Coated in panko breadcrumbs, seeds and grains, it delivers a light, shatter-crisp crust with juicy chicken inside. An easy upgrade on the classic schnitzel, perfect for weeknight dinners or entertaining.
Ingredients
CRUMB MIXTURE
- 2 cups panko breadcrumbs
- ¼ cup uncooked quinoa (white, red or tri-colour)
- ¼ cup sunflower seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons black 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
TO SERVE
- Lemon wedges or cheeks
- Crispy sage leaves (optional - see notes)
Instructions
Prepare the Seeded Crumb
- Combine the panko breadcrumbs, quinoa, sunflower seeds and sesame seeds in a large shallow bowl. Mix well and set aside.
Prepare the Chicken
- Working with one chicken breast at a time, use a sharp knife to carefully slice through the centre horizontally, opening it out like a book (do not cut all the way through). Repeat with the remaining chicken fillets.
- Cover the chicken with cling wrap and gently pound with a meat mallet until evenly flattened.
Crumb the Schnitzels
- Set up a crumbing station with the seasoned flour, egg mixed with milk, and the seeded crumb mixture.
- Coat each chicken fillet lightly in flour, shaking off any excess. Dip into the egg mixture, then press firmly into the seeded crumb, turning to coat both sides well.
- Place crumbed schnitzels onto a lined tray. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to help the crumb adhere.
Cook the Schnitzels
- Heat enough oil in a large frying pan to come about 1 cm up the sides over medium heat.
- Working in batches, fry the schnitzels for 3–4 minutes per side, or until golden brown, crisp and cooked through (internal temperature of at least 75°C).
- Drain briefly on paper towel, then transfer to a wire rack to keep them crisp. Season generously with sea salt while hot.
TO SERVE
- Serve the crispy chicken schnitzels immediately with lemon wedges and crispy sage leaves if using. Pair with a fresh herby green salad, fries or chips, and a drizzle of 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 light, flaky Japanese breadcrumbs made from crustless white bread. They create a crispier, less greasy coating than regular breadcrumbs and are ideal for schnitzels. Available at major supermarkets and Asian grocers. - CRISPY SAGE LEAVES
Before frying the chicken, carefully add sage leaves to the hot oil in a single layer. Fry for 15–20 seconds until crisp and vibrant green. Remove with a slotted spoon, drain on paper towel and sprinkle lightly with salt. Use immediately as a garnish.