Chicken Schnitzel

Like this recipe? You'll love my online Indian cooking class inspired by Ajoy Joshi!
Chicken Schnitzel with Dhal Palak

At first glance chicken schnitzel looks German or Austrian, but it actually first caught on in Israel. Schnitzel arrived from Europe with Ashkenazi Jews, but initially veal wasn’t reliably available so chicken or turkey was often used. Today chicken’s become the most common meat for Israeli schnitzel. Keeping it multicultural, I love chicken schnitzel with spinach dhal (see video below). This simple combination is one of my favourite standbys when I need a quick delicious dinner. Of course you could serve your schnitzel with potato salad or crispy smashed potato and a salad if you prefer. I find Stefano Lubiana’s pale pink textured pinot gris works a treat regardless of the accompaniment.

Serves 6

Ingredients
  • 6 x skinless chicken thigh fillets
  • 1 cup plain flour
  • Salt flakes, to taste
  • ¼ cup ghee
  • 2 eggs, lightly beaten
  • Spinach Dhal, for serving (see video below)
  • Steamed basmati rice, for serving
Method
  1. Cut thigh fillets in half and use a kitchen mallet to flatten them out slightly.
  2. Put flour and a good pinch of salt in a plastic bag and shake to combine well.
  3. Melt ghee in a frying pan over medium heat.
  4. Dip chicken pieces in egg, then shake in the bag, one at a time, to coat in flour, shaking off any excess.
  5. Add chicken to the pan and fry for about 3 minutes each side, until golden brown and cooked through. Drain on paper towel.
  6. Serve the chicken schnitzels with spinach dhal and rice.
Download a Print Friendly Version

Share page on:

Dhal Palak

See more Recipe Videos

Join Me Soon

What Other Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Thank you for stocking our pantry with such authentic ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.

FAQ

What are some good sides for chicken schnitzel?

Pan-fried chicken is such a versatile dish that it goes with almost anything. Spinach dhal adds an Indian spin, go Mexican with pico de gallo and guacamole, head back to schnitzel’s Germanic roots with potato salad or stop by Italy with a simple raw artichoke salad.

What's a good wine match for chicken schnitzel?

Pan-fried food needs wine with a bit of acid to balance out the richness. Try a pinot gris with a pale pink blush, such as Stefano Lubiana’s textured pinot gris from Tasmania.

Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)