Crispy, golden, and incredibly satisfying — the Chicken Schnitzel is a true Aussie pub staple. Paired with a creamy homemade coleslaw, it’s a meal that’s both nostalgic and crowd-pleasing.
Perfect for a Friday dinner, footy night, or a hearty weekend lunch.
Ingredients:
For schnitzel:
- 2 chicken breasts, butterflied and pounded thin
- ½ cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko recommended)
- ¼ cup grated parmesan (optional)
- Salt, pepper, oil for frying
For coleslaw:
- 2 cups shredded cabbage
- 1 carrot, grated
- 2 tablespoons mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt & pepper
Instructions:
- Set up crumb station: flour, egg, breadcrumb + parmesan. Season chicken with salt and pepper.
- Coat chicken in flour, then egg, then breadcrumbs.
- Heat oil in skillet or use air fryer at 200°C. Fry 3–4 minutes per side (or air fry 8–10 min) until golden.
- For coleslaw: mix cabbage, carrot, and dressing ingredients. Chill.
- Serve schnitzel hot with a generous side of coleslaw and lemon wedge.
