Chicken Schnitzel

Richard Liversidge

Richard Liversidge

11th October 2018
Richard Liversidge

Chicken Schnitzel

This recipe is from Corbin & King apprenticeship scheme and is also served at Fischers within the Corbin & King group.


  • Schnitzel
  • • 4 x 200g chicken breast (skin and bones removed)
  • • 200 g breadcrumbs; either stale bread or dried breadcrumbs
  • • 8 x large eggs, whisked
  • • 60g plain flour
  • • 6g potato flour
  • • 3g table salt
  • • 2g sea salt
  • Parisienne jus
  • • 200ml reduced chicken or veal stock (you can find this at any good supermarket)
  • • 30g butter
  • • 1 small lemon


• Butterfly the chicken breast and bash with a mallet until thin
• Mix the plain flour, potato flour and table salt together in a bowl and place mixture on a tray/plate
• Whisk the eggs together in a bowl and place the mixture on a second tray/plate
• Place the breadcrumbs on a third tray/plate
• Take each chicken breast in turn and dip both sides in the flour mix, then dip both sides in the egg mix, shaking off any excess. Then place in the bread crumbs and ensure the entire piece of meat is well covered with the crumbs. Follow this procedure for each chicken breast.
Heat a frying pan first, then add enough vegetable oil to just cover the bottom of the pan. When the oil starts to smoke slightly, add the schnitzels. Fry the schnitzels for 3 to 4 minutes on each side until golden brown (ensure there is no pink meat.) If you are using a deep fat fryer, the schnitzels will take 3 to 4 minutes in total (again ensure there is no pink meat.)
Parisienne jus
Add the butter to a pan and cook until golden brown (it should have a nutty smell)
Warm the jus in another pan, then pour the melted butter through a fine sieve and whisk into the jus
Add a squeeze of lemon juice
Place in a food blender and mix for 30 seconds to emulsify the ingredients
Garnish the schnitzel with sea salt and place the Parisienne jus either on the plate or on the side.

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