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Photo: Samuel Pigott

Recipe: Garlic Chicken Schnitzel


  • Three large waxy potatoes
  • One chicken breast
  • 100g plain flour
  • One beaten egg
  • 100g breadcrumbs
  • One tsp each of onion salt, garlic salt, smoked paprika, thyme, basil and oregano
  • 150g butter
  • Three cloves of garlic, one peeled and finely chopped
  • One branch each of fresh thyme and rosemary
  • A large bunch fresh flat leaf parsley
  • Salt and pepper
  • One lemon cut in half
  • Salad leaves


  1. Begin by peeling the potatoes and cutting into inch cubes, ensuring they are all the same size so they cook at the same rate. Place these into a pan of boiling, salted water and cook for approximately ten minutes, or until a knife easily passes through the cubes and they are on the brink of falling apart. Drain the potatoes and set aside to dry
  2. Take two pieces of cling film, large enough to fit the chicken breast in with at least 5cm space either side, and brush a little oil onto one side of each piece. Sprinkle salt and pepper onto the cling film and then place the chicken breast inside before sandwiching the cling film either side. Using something like a meat mallet or a rolling pin bash the chicken breast down to flatten it to approximately 1cm thick in all places.
  3. To three separate bowls add the beaten egg, the breadcrumbs and the flour. To the bowl containing the flour add a generous amount of salt and pepper and mix. To the bowl containing the breadcrumbs add a teaspoon each of celery salt, garlic salt, smoked paprika, thyme, basil and oregano
  4. Take the flattened chicken breast and coat it in the flour, followed by the egg and finally the breadcrumbs. To achieve an even firmer crunch you could also do flour, egg, flour, egg and then breadcrumbs.
  5. Preheat a non-stick frying pan with a splash of oil and a small knob butter. Take two of the garlic cloves and simply squash them slightly under your hand, add these and the fresh thyme and rosemary to the pan. Next add the schnitzel which will take approximately 4 minutes on each side to cook. While the schnitzel is cooking mash the potatoes along with 50g butter and half the fresh parsley and then season to taste.
  6. When you flip the schnitzel over halfway through its cooking time add to the pan the remaining butter and the chopped garlic and then tilt the pan and baste the schnitzel in the melted butter and garlic. Cut the lemon in half and add it cut-side-down into the pan to begin to char.
  7. Once the schnitzel is cooked remove it from the pan and allow to rest for half the time it took to cook. In this time remove the frying pan from the heat and ad the fresh parsley, finely chopped.
  8. Place the rested schnitzel onto a plate and then pour over two thirds of the sauce left in the frying pan, pouring the other third into the mashed potato. Remove the lemon from the pan and squeeze the juice over the schnitzel. Serve alongside the mashed potato and salad leaves

Tags: chicken, chicken kiev, garlic chicken schnitzel, Recipe

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