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Nanny Judy’s famous chicken thigh schnitzels

Try Nanny Judy's famous chicken thigh schnitzels cooked by Taylor in COME DINE WITH ME AUSTRALIA series 2.


  • Schnitzel

  • 12 chicken thighs

  • 3 eggs

  • rice flour

  • breadcrumb mixture

  • rosemary or mixed herbs

  • Latkes

  • 800g peeled potato

  • 1 medium spanish onion

  • 2 eggs

  • .25 cup plain flour

  • .25 cup matzo meal

  • 2 tsp mixed herbs

  • small pinch cumin

  • small pinch paprika

  • salt and pepper

  • Boscaiola Sauce

  • 3 handfuls of sliced mushrooms - button or chestnut

  • 2 chopped bacon rashers

  • 3 handfuls of sliced onion

  • 6 tsp parmesan cheese

  • 2 eggs

  • 500ml cream

  • splash of white wine


  • Schnitzel:

  • 1.

    Beat chicken thighs lightly with mallet until an even thickness is achieved. Coat chicken thighs in rice flour and shake off excess.

  • 2.

    Dip in beaten eggs and hold over bowl until egg stops dripping.

  • 3.

    Coat well in breadcrumbs and rosemary. Remember to push the breadcrumbs firmly into chicken to prevent the mixture falling off during cooking.

  • 4.

    Fry in hot peanut oil until golden brown on both sides.

  • Latkes:

  • 1.

    Grate potato and drain very well.

  • 2.

    Chop onion finely and combine with potato in a large bowl.

  • 3.

    Beat eggs and add to mixture.

  • 4.

    Add flour, matzo meal, mixed herbs, cumin, paprika and salt and pepper to mixture and combine.

  • 5.

    Fry batter in hot peanut oil in cakes about the size of pikelets.

  • Boscaiola Sauce:

  • 1.

    Fry bacon and onion until onion is soft. Add splash of wine and cook for 30 seconds.

  • 2.

    Add mushrooms and soften.

  • 3.

    Add cream and parmesan and reduce until sauce bubbles and turns a deep beige colour.

  • 4.

    Add eggs and continue to stir to prevent scrambling.

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