Freezer-friendly Chicken Schnitzel

Crispy and golden on the outside, juicy and tender on the inside. These easy freezable schnitzels are so versatile that you can pair them with just about any side. Control exactly what goes into them using fresh chicken, good-quality breadcrumbs and olive oil. Options for deep-frying, shallow-frying, oven-baking or air-frying included.

Ingredients

• 1 kg large boneless, skinless chicken breasts (halved horizontally to form thinner steaks)
• 1 tsp sea salt flakes or ¾ tsp regular table salt, plus extra for seasoning
• ½ tsp freshly cracked black pepper
• 75 g plain flour
• 3 eggs, whisked
• 180 g panko breadcrumbs
• Oil, for cooking

Method

1. Sprinkle the chicken breasts with salt and pepper. Use your hands to ensure they are coated evenly.
2. Set up your “crumbing station”: spread the flour on baking paper, spread the panko breadcrumbs on separate baking paper, and have the whisked egg ready in a shallow bowl.
3. Coat the chicken, piece by piece, in the flour, shaking off the excess. Dip in the egg mixture, then press into the breadcrumbs. Repeat with remaining chicken.

To Deep-fry

• Heat approximately 600 ml of high smoke-point oil over medium–high heat in a large, deep frying pan. Cook the chicken in batches for 8–12 minutes or until golden brown, turning regularly.

To Shallow-fry

• Heat ¼ cup of olive oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken in batches for 4–5 minutes on each side until golden and cooked through.

To Oven-bake

• Preheat oven to 220°C (425°F). Place the schnitzels on a wire rack set over a baking tray. Spray with olive oil and cook for 12–15 minutes until cooked through.

To Air-fry

• Preheat air fryer to 200°C for 3 minutes. Lightly spray both sides of the schnitzels with olive oil. Cook for 8–10 minutes, flipping halfway through.

4. Transfer to a plate lined with paper towel to drain excess oil. Season with additional salt if desired.

Tips

• Even thickness is key – pound chicken to around 1 cm thick using a mallet or rolling pin.
• Seasoning the chicken with salt first works as a dry brine and keeps the chicken juicy.
• Use a heavy-based frying pan large enough to fit the chicken without overcrowding.
• Prepare the schnitzels and freeze for up to 2 months. Thaw overnight in fridge before cooking.
• For egg-free: use aquafaba, buttermilk, or Greek yoghurt + water as the binder.