Chicken Schnitzel

Difficulty | Serves 4 | Book 7

Chicken Schnitzel

500g (2 medium size) skinless chicken breast
¾ cup buttermilk
2 cups Panko breadcrumbs
1 teaspoon reduced-salt chicken stock powder
cooking spray

Per serve
Kilojoules1255 (cals 300)
GI RatingMedium


  1. Cut each breast in two (width way) then flatten each piece to make four thin schnitzels.
  2. Place chicken into a large zip lock plastic bag with buttermilk making sure that all pieces of chicken are covered. Refrigerate for 1-2 hours.
  3. Combine breadcrumbs with stock powder then pour onto a flat plate. Lift a schnitzel onto crumbs keeping milk coating on the chicken then press into crumbs. Sprinkle top of chicken with crumbs and turn. Coat well then repeat process with remaining chicken pieces.
  4. Heat a large non-stick frypan then spray top of each schnitzel placing sprayed side down into pan.
  5. Cook for 5 minutes on medium heat (If you have the heat too high it will burn the crumbs), then spray tops of chicken and turn over cooking for a further 5 minutes.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen

Dietitian's tip

Panko originated in Japan and is made from bread baked by passing an electric current through the dough. It has a crisper, airier texture than most types of bread and resists absorbing oil or grease when fried, resulting in a crisper, lighter and healthier coating.

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