The iconic chicken ‘schnitty’ is an Australian pub staple. There are thousands of variations of a Chicken Schnitzel Sandwich - but sometimes, all you need is a classic. Soft bread, great mayonnaise, crunchy lettuce and some sharp pickles. The perfect lunch awaits!
Prep time 20 minutes (plus chilling)
Cook 15 minutes
- 2 skinless, boneless chicken breast ﬁllets
- Plain (all-purpose) flour, seasoned with salt and pepper, for dusting
- 3 eggs, lightly whisked
- 185g day old coarse white breadcrumbs
- 35g (1/3 cup) finely grated parmesan cheese
- 1 1/2 tablespoons finely chopped thyme
- Finely grated zest of 1 lemon, plus the lemon cut into wedges to serve
- Olive oil, for shallow frying breadcrumbs
- White or sourdough rolls, buttered if desired
- Mayonnaise or aioli, to serve
- Sliced pickles
1. Halve each chicken breast horizontally to create two flat pieces, then flatten with a meat mallet to an even 4mm thickness.
2. Put the seasoned flour and whisked eggs in separate bowls. Combine the breadcrumbs, parmesan, thyme and lemon zest in a separate bowl and season with salt and pepper. Dip each piece of chicken in the flour, then the egg, shaking off excess. Dip into the breadcrumb mixture, pressing the breadcrumbs onto the chicken, coating it completely. Lay the coated pieces in a single layer on a tray and refrigerate for 30 minutes to set the coating.
3. Heat 2cm of olive oil in a large frying pan over medium heat, add the chicken in batches and shallow fry, turning occasionally, for 5-6 minutes until golden brown and cooked through. Drain on paper towel.
4. To serve, spread bread rolls with a little mayonnaise or aioli. Top with schnitzel, season with salt and pepper, squeeze a little lemon juice over, and then add lettuce and pickles. Sandwich and serve with lemon wedges.
Note: If you prefer a crunchier schnitzel, use panko or dried breadcrumbs, or for a different flavour, try using rye breadcrumbs.