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 eggs
  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

METHOD

Chicken schnitzel method:

1. 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.
2. Lightly flatten the breasts with a meat mallet or rolling pin until they are an even-ish around 1cm in thickness.
3. Place three wide bowls onto the bench.
4. 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.
5. In the second bowl, lightly beat the eggs with the milk (or water).
6. The breadcrumbs go into the third bowl.
7. Using one hand, lightly coat each piece of chicken in the flour, shaking off the excess.
8. Dip the floured chicken into the egg mix making sure it is completely coated before placing it into the breadcrumbs to cover completely. 
9. Pour the oil into a deep frying pan and heat over a medium flame.
10. 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. 

Dressing method: 

1. 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. 

1. 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. 
2. Pick the leaves from the parsley and chop roughly.
3. Combine the cabbage, broccolini and parsley in a bowl with the parmesan.
4. 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).