Chicken Schnitzel Recipe
Recipe type: chicken
  • 750 grams chicken breast
  • 4 cups breadcrumbs
  • 6 large eggs
  • 3 large carrots
  • 2 cups peas
  • 8 large potatoes
  • 4 corn
  • 200ml preferred oil (I use olive oil)
  1. Prepare vegetables. Shuck corn. Cube potatoes. Slice carrots.
  2. Slice chicken breasts in half (width ways). My children prefer thinner schnitzels.
  3. Cut chicken into schnitzel size pieces that you would like - the chicken does flatten and will increase in size when cooked.
  4. Place water in steamer and bring to the boil (I have a large double steamer that fits all the veggies in).
  5. Lightly beat eggs in a bowl and pour a generous amount of bread crumbs into a shallow dish.
  6. Piece by piece, dip the chicken into the egg mixture, draining off excess.
  7. Place piece into breadcrumbs and ensure that the entire piece of breast is covered with breadcrumbs.
  8. To make a thicker outer crust, I repeat this process twice for each piece.
  9. Once all pieces have been completed, place in fridge for approx 15 minutes. I find that this helps the breadcrumbs stay attached to the chicken!
  10. Place corn and potatoes onto steamer.
  11. Add oil to a large pan so the base is covered by a couple of millimetres and heat to a moderate temperature.
  12. When oil is hot, add chicken to the pan and press down with an egg lifter.
  13. Cook for a 4-5 minutes, so that crumbs turn golden then turn over. Press down and cook for another 4-5 minutes.
  14. Once cooked, remove from pan and drain on some absorbent paper.
  15. Repeat this until all chicken is cooked.
  16. minutes before the food is ready to be served add carrots and peas to the second level of the steamer.
  17. Serve chicken with steamed vegetables and any gravy or sauces that you like.
Recipe by Planning With Kids at