GOLDEN Chicken Schnitzel with STUFFING CRUMB!

Ingredients

• Chicken breast (large, meaty, with a pointy and fat end)
• Flour (for coating)
• Egg (whisked with a pinch of salt and a splash of milk to thin and break down the egg protein for better coating)
• Stuffing mix (used as a substitute for breadcrumbs; example includes sage and red onion)
• Oil (for frying)
• Optional: lemon (for serving), salt (to sprinkle on fried items to reduce greasiness)

Equipment

• Large flat knife (for butterflying chicken)
• Rolling pin (optional, for flattening chicken)
• Greaseproof paper (for bashing chicken)
• Frying pan with oil
• Wooden spoon (to test oil temperature)
• Meat thermometer (to check chicken doneness; target internal temperature 68°C)
• Whisk or fork (for egg mixture)

Method

1. Prepare the chicken

• Butterfly the chicken breast by slicing horizontally almost through the middle and opening it like a book.
• Alternatively, cut lengthwise in half and bash thin between greaseproof paper with a rolling pin.
• Score the other side lightly with a knife to help it open and flatten.
• Aim for thin, even pieces suitable for schnitzel.

2. Prepare the egg wash

• Whisk the egg with a pinch of salt and a small amount of milk to make it more liquid and sticky for better coating.

3. Coating process

• Dredge the chicken first in flour, coating well.
• Dip into the egg wash using one hand.
• Press into the stuffing mix (used instead of breadcrumbs) with the other hand, ensuring an even coating.

4. Frying

• Heat oil in a pan until hot. Test by dipping a wooden spoon handle—if it fizzes and foams around the spoon, the oil is ready.
• The oil should appear glossy and shimmering.
• Carefully place schnitzels into the oil, away from you.
• Fry until golden brown on one side, then flip.
• The cooking process involves frying the outside and steaming inside the coating, which seals moisture.
• Listen for the sizzling sound; it will reduce and stop as moisture evaporates, indicating doneness.

5. Checking doneness

• Use a meat thermometer to ensure the internal temperature reaches 68°C for chicken breast.
• Remove from oil once cooked through and golden.

6. Finishing

• Sprinkle a little salt on schnitzels (and chips if served) to draw out excess oil and reduce greasiness.
• Serve with lemon halves for squeezing.

Chef Tips & Notes

• Using stuffing mix as a crumb substitute adds flavor and works well with the egg wash.
• Whisking egg with salt breaks down proteins, making it more liquid and better for coating.
• Butterflying chicken is a neat way to get thin schnitzels without pounding.
• Oil temperature is crucial; use the wooden spoon test and observe oil shimmer.
• Cooking is a dual process of frying outside and steaming inside, keeping meat moist.
• Use a meat thermometer to avoid undercooked chicken, especially since a crispy exterior can be misleading.
• Salt after frying helps reduce oiliness.
• Schnitzels can be served simply or loaded with toppings, such as:
  • Mexican style with spicy tomato sauce, beans, nachos, and cheese
  • Classic sides like mashed potatoes and garlic butter

Variations

• Traditional breadcrumb coating or stuffing mix as a flavorful alternative.
• Toppings and serving styles vary widely, including loaded schnitzels with Tex-Mex ingredients or classic sides.

Presenter / Channel Notes

• The video features a casual cooking demonstration with conversational tips and Australian slang references (“schnitty”).
• Mentions upcoming “John and Lisa range by Pro Chef” thermometers.
• Encourages subscribing and engaging with their channel.

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This summary captures the cooking process, ingredients, tips, and variations for making chicken schnitzel with a stuffing crumb coating as presented in the video.