Come Dine With Me Australia

Who doesn't love a good schnitty?! Try Nanny Judy's Famous Chicken Thigh Schnitzels, as cooked by Taylor in COME DINE WITH ME AUSTRALIA!


  • Schnitzel

  • 12 chicken thighs

  • 3 eggs

  • Rice flour

  • Breadcrumbs

  • Rosemary or mixed herbs

  • Latkes

  • 800g peeled potato

  • 1 medium Spanish onion

  • 2 eggs

  • 1/4 cup plain flour

  • 1/4 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.

    Heat peanut oil in frypan until hot. Cook pikelet-sized portions of the batter until golden brown. 

  • 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.

  • 5.

    To serve, place chicken schnitzels on plate with latkes on the side. Top with boscaiola sauce and serve immediately 

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 318kj
  • Fat Total 22g
  • Saturated Fat 9g
  • Protein 16g
  • Carbohydrate 11g
  • Sugar 1g
  • Sodium 374mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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