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Citrus chicken schnitzels with mango salsa

Citrus chicken schnitzels with mango salsa

Angelos Angelides (from the Ottolenghi Test Kitchen team) brings some brighter flavours to a classic schnitzel, inspired by the chilli-salt blends of South East Asia and Mexico. Adding Ottolenghi Citrus & Spice Blend to the crumb, then gently frying awakens the spices and brings fresh flavours to fried chicken.

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  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins


  • 60g peeled mango (about ¼ of a regular fruit), cut into 1cm cubes
  • 60g piece cucumber, halved, deseeded and cut into 1cm cubes
  • 2 radishes, cut into 1cm pieces
  • ⅓ x 25g pack coriander, leaves only, roughly chopped
  • 3 tbsp olive oil, plus 300ml for frying
  • 2 unwaxed limes, 2 tsp juice and 1 cut into wedges
  • 1 tsp + 2 tbsp Ottolenghi Citrus & Spice Blend, plus a pinch for sprinkling
  • tsp fine sea salt
  • 50g mayonnaise
  • 380g pack 2 skinless British chicken breast fillets
  • 50g plain flour
  • 1 British Blacktail Medium Free Range Egg, beaten
  • 50g Cooks' Ingredients Panko Breadcrumbs


  1. Mix together the mango, cucumber, radishes, coriander, 2 tbsp oil, 1 tsp lime juice, 1 tsp spice blend and ¼ tsp salt. Set aside. In a separate small bowl, combine the mayonnaise with the remaining 1 tbsp oil and 1 tsp lime juice, then set aside.

  2. Butterfly the chicken breasts (see tips), then lay between 2 sheets of baking parchment. Using a rolling pin or heavy-based pan, bash firmly to flatten them to an even thickness. Season all over with the remaining 1 tsp salt.

  3. Set up 3 wide shallow bowls – plain flour in the first, beaten egg in the second, and panko and 2 tbsp spice blend in the third. Dip each chicken breast into the flour, then gently shake off the excess. Dip into the egg, followed by the panko, to coat well.

  4. Add the 300ml olive oil to a wide, high-sided frying pan and place over a medium heat. Once hot (see tips), add the schnitzels (or cook in batches or 1 at a time if needed) and cook for about 5 minutes, turning every minute or so, until golden brown on both sides, with no pink meat and juices that run clear. Transfer to a wire rack to drain, then season with a pinch more spice blend and salt. Keep warm.

  5. Place the schnitzels on a large serving plate, spoon over the salsa and a drizzle of the mayo. Serve with lime wedges for squeezing over.

Cook’s tip

To butterfly a chicken breast, cut it horizontally to slice almost all the way through the meat, so it can be opened out like a book. When the oil is hot enough for frying, a small cube of bread will turn golden after about 30 seconds in the oil.


Typical values per serving when made using specific products in recipe


3,441kJ/ 822kcals



Saturated Fat












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