Summary of "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.

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