The best chicken schnitzel

The best chicken schnitzel

Piping hot schnitzel with mounds of creamy mashed potatoes and a dollop of tart cranberry sauce is heaven! Martha Collison's recipe ticks all the boxes – and you can try schnitzel-ing different kinds of meats if you’re feeling adventurous. 

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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  • 600g pack No.1 Free Range Corn Fed Chicken Breast Fillets
  • 50g plain flour
  • 125g Cooks’ Ingredients Dried White Breadcrumbs
  • 1 British Blacktail Free Range Large Egg
  • 1 tsp Dijon mustard
  • 1 L vegetable oil, for frying
  • 1 lemon, cut into wedges, to serve
  • Flat leaf parsley, to garnish (optional)
  • Wild cranberry sauce, to serve


  1. Place a chicken breast between 2 pieces of baking parchment and use a rolling pin or meat mallet to bash it firmly, creating a steak around 1cm thick. Repeat with the remaining breasts, then season the chicken well on both sides with salt and pepper.

  2. Place the flour onto a plate and the breadcrumbs onto another, then beat the egg in a shallow bowl with the Dijon mustard. Take each piece of chicken and coat it in flour, followed by a coating of egg, then lay onto the breadcrumbs, making sure it is completely coated. Place onto a tray and repeat with the remaining chicken.

  3. Pour 3cm depth of oil into a deep frying pan. Heat the oil to around 180ºC on a kitchen thermometer, or use a piece of bread to test the temperature. It should sizzle and turn golden after 30 seconds.

  4. Add a schnitzel to the pan (or cook 2 if your pan is large enough) and fry for 2-3 minutes on each side, until golden brown and cooked through with no pink meat in the middle. Place onto a sheet of kitchen roll to blot any excess oil, sprinkle with sea salt flakes, then repeat with the remaining schnitzels.

  5. Keep any cooked schnitzels warm on a wire rack in a low oven (about 150ºC, gas mark 2). Serve with a wedge of lemon, sprig of parsley and a good dollop of wild cranberry sauce to cut through the richness.

Cook’s tip

Other meats

Traditional wiener schnitzel is made with veal cutlets, so try Waitrose British Rose Veal Escalopes instead of chicken for an authentic flavour. Pork loin steaks also work well. Cut off any excess fat and bash gently with a rolling pin to even out the thicknes, then follow the same method when cooking.

Cooking for a crowd

Schnitzels are so quick to cook and make a great dish for entertaining. If you’re cooking for a crowd, keep the cooked schnitzels warm on a wire rack as described in step 5. Coat and crumb the chicken and keep loosely covered on a tray in the fridge for  up to 24 hours before frying, too.


Typical values per serving when made using specific products in recipe


2,032kJ/ 485kcals



Saturated Fat












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