Craving a pub feed? Create this simple pub classic at home with Chef James Privett’s chicken schnitzel with a green slaw recipe.
It’s a pub classic for a reason. Whether you’re out on a weekend with mates or looking for a no-fuss midweek feed, the chicken schnitty is a go-to for many Sydneysiders. And now, chef James Privett from The Australian Heritage Hotel reveals how to make this famous dish at home.
INGREDIENTS (SERVES 4)
- 4 x 180g chicken breast
150g plain flour
2 cups white panko breadcrumbs
30ml milk (or water)
500ml vegetable oil
salt & pepper
500g white cabbage
1 bunch broccolini
1 bunch flat leaf parsley
50g freshly grated parmesan cheese
1tbl Dijon mustard
30ml freshly squeezed lemon juice
60ml olive oil
30ml vegetable oil
Pinch of salt
Chicken schnitzel method:
- Place the chicken breasts on a chopping board and use a sharp knife to slice horizontally through the breasts by about 2/3rds so that the breast can be opened like a book.
- Lightly flatten the breasts with a meat mallet or rolling pin until they are an even-ish around 1cm in thickness.
- Place three wide bowls onto the bench.
- Put the flour in one bowl and season it with salt and pepper – you can experiment with other flavours here. I throw in some paprika, onion powder and dried basil but you can use some ground cumin, cayenne pepper, ground coriander, dried oregano – whatever flavours you like but make sure everything is mixed through evenly.
- In the second bowl, lightly beat the eggs with the milk (or water).
- The breadcrumbs go into the third bowl.
- Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess.
- Dip the floured chicken into the egg mix making sure it is completely coated before placing it into the breadcrumbs to cover completely.
- Pour the oil into a deep frying pan and heat over a medium flame.
- Fry the schnitzels 1 or 2 at a time, cooking until golden brown on both sides. When cooked, drain excess oil from the schnitzel by standing upright in a deep bowl lined with paper towel. Cook the remaining schnitzels.
- Combine all the ingredients into the blender and mix well.
Green slaw method:
Unlike a traditional mayonnaise-heavy slaw, this variation is greener, lighter, healthier version that still packs a punch and is a good balance for the fried schnitzel.
- Finely shred the cabbage and broccolini (from head to stalk) on a mandolin or with a sharp knife, being careful to keep your fingers away from the blade.
- Pick the leaves from the parsley and chop roughly.
- Combine the cabbage, broccolini and parsley in a bowl with the parmesan.
- Dress with the dressing to ensure the cabbage is completely coated but not dripping wet (you may not need all the dressing depending on your personal taste).