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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.


  • Crumb Mix

  • Chilli Aioli

  • Salad Dressing


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Schnitzel with Salad, Fries and Chilli Aioli.


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