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


  • 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


  • 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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 1 rating