Main content

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.


  • 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.

» Metric Converter


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