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http://www.lifestylefood.com.au/recipes/10900/chicken-schnitzel-with-salad-fries-and-chilli-aioli

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Chicken Schnitzel with Salad, Fries and Chilli Aioli

A great recipe for chicken schnitzel from Martin Place Bar voted Australia's favourite Bistro/Pub Meal in the 2009 I love FOOD awards.

Ingredients

  • 4 free-range chicken breasts, approx. 180g each, skin removed

  • 100g seasoned flour

  • sea salt & freshly ground black pepper

  • 2 eggs

  • 200ml milk

  • crumb mix (recipe follows)

  • chilli aioli (recipe follows)

  • 200g salad mix, washed and trimmed

  • salad dressing (recipe follows)

  • butter & olive oil for frying

  • shoestring fries, to serve

  • Crumb Mix

  • ¼ bunch sage, finely chopped

  • ¼ bunch rosemary, finely chopped

  • ¼ bunch oregano, finely chopped

  • 1 lemon, grated zest only

  • 200g toasted breadcrumbs

  • 20g grated parmesan

  • sea salt & freshly ground black pepper, to taste

  • Chilli Aioli

  • 250g good quality egg mayonnaise

  • 1 lime, grated zest and juice

  • ¼ teaspoon dijon mustard

  • ¼ teaspoon chilli powder

  • 1 teaspoon caster sugar

  • sea salt & freshly ground black pepper, to taste

  • Salad Dressing

  • 1 tablespoon seeded mustard

  • ½ lemon, juice only

  • 20ml white wine vinegar

  • 40ml olive oil

  • 10g caster sugar

  • sea salt, to taste

Method

  • 1.

    Pre-heat the oven to 200C.

  • 2.

    Combine all chilli aioli ingredients in a bowl and stir to combine. Set aside (any leftovers can be stored in the fridge for several weeks).

  • 3.

    Combine all crumb mix ingredients together in a bowl.

  • 4.

    Butterfly the chicken breasts. Place between sheets of plastic wrap and press lightly with a mallet to flatten.

  • 5.

    Place the flour and seasoning in a bowl and stir to combine. Place the eggs and milk in a separate bowl and whisk to combine.

  • 6.

    Working one at a time, dust each chicken breast with flour, dip into egg mixture, then press into breadcrumbs, making sure each breast is well coated.

  • 7.

    Place on an oven tray lined with baking paper and refrigerate for 10 minutes.

  • 8.

    Heat the butter and olive oil in a large non-stick frying pan over medium heat.

  • 9.

    Add chicken and cook in batches until golden brown.

  • 10.

    Transfer to an oven tray and place in the pre-heated oven until cooked through.

  • 11.

    Serve with the lightly dressed salad leaves (combine all salad dressing ingredients in a bowl), chilli aioli and shoestring fries.

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