Mary Berry Chicken Schnitzel

I made this schnitzel one Friday after a long week, when all I wanted was something golden, crispy, and vaguely indulgent. You know the kind of meal—no frills, but it makes you feel like all is right with the world. I didn’t think much of topping it with a fried egg at first (felt a bit fancy for a humble breaded chicken), but wow—it’s not just garnish. It makes the whole thing sing.

I will say, the first time I tried it, I rushed the breadcrumb coating and didn’t press them on properly. Result? Patchy crust. Looked like a balding schnitzel. Not ideal. Let me show you how to get that even crunch and yolky finish without the stress.

WHY THIS ONE WORKS SO WELL

There’s nothing complicated here, but the details make a big difference:

• Mustard powder in the flour adds a sneaky kick of flavour right from the base.
• Panko breadcrumbs are everything—lighter, crispier, and they brown like a dream.
• Topping with a fried egg gives you that creamy yolk sauce without needing to make an actual sauce. Genius.

And the best part? You don’t need a deep fryer. Just a good pan and enough oil to shallow-fry.

INGREDIENTS + WHY THEY MATTER

• Chicken Breasts – Go for smaller ones or slice larger ones in half lengthwise. You want thin and even.
• Plain Flour + Mustard Powder – Helps the coating stick and adds gentle spice.
• Egg (for coating) – Acts as glue between the flour and breadcrumbs.
• Panko Breadcrumbs – Tried regular ones once and it wasn’t the same. Panko gives that proper crunch.
• Paprika – Just a dusting, but adds colour and smoky depth.
• Sunflower Oil – Neutral flavour and high smoke point. Don’t skimp, or the chicken won’t crisp.
• Eggs (for topping) – Fried just right so the yolk stays runny. It’s the best part.
• Salt & Pepper – Season each stage, or the whole thing tastes flat.

INGREDIENT SWAPS THAT HOLD UP

• No mustard powder? I’ve used a teaspoon of Dijon in the egg instead. Not identical, but still adds that hit of tang.
• No panko? You can use crushed cornflakes. It’s a bit retro but actually works.
• Gluten-Free? Use GF flour and GF breadcrumbs—don’t forget to season well, as GF coatings can taste a bit bland.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Breadcrumbs fell off	Didn’t press them in enough	Firmly press after coating each side
Chicken undercooked	Breast too thick in the centre	Bash evenly to 2cm—don’t guess
Egg yolks overcooked	Pan was too hot	Medium heat, watch closely, don’t walk off

HOW TO MAKE MARY BERRY’S CHICKEN SCHNITZEL

1. Flatten the chicken: Lay each breast between cling film. Bash gently with a rolling pin until about 2cm thick. Season both sides with salt and pepper.
2. Set up your coating station:
   • Bowl 1: Flour + mustard powder + seasoning
   • Bowl 2: Beaten egg
   • Bowl 3: Panko breadcrumbs
3. Coat the chicken: Dip each piece into the flour, then the egg, then breadcrumbs. Press down gently to make sure they stick. Sprinkle with paprika.
4. Fry the schnitzels: Heat a few tablespoons of sunflower oil in a large frying pan. When hot, fry the chicken for 4–5 minutes per side until crisp, golden, and cooked through. Do it in batches if needed.
5. Fry the eggs: Remove schnitzels and keep warm under foil. Wipe out the pan, add a splash of oil, and fry your eggs to your liking—set whites, runny yolks are ideal. Season.
6. Serve: Place each schnitzel on a plate, top with a fried egg, and dive in.

TIPS FROM MY KITCHEN

• I pat the chicken dry before coating—helps everything stick better.
• A wire rack is better than a plate for resting schnitzels post-frying—keeps the bottoms crispy.
• My fan oven dries things fast, so I don’t keep them warm too long—just 5 minutes under foil is plenty.
• Use tongs for coating and frying—it’s cleaner and quicker than fumbling with your fingers.

STORAGE + SERVING

• Fridge: Store cooled schnitzels (without egg) in a sealed container for up to 2 days.
• Reheat: Oven works best—180°C for about 10–12 minutes. Fry a fresh egg to top.
• Freezer: Coat schnitzels, then freeze raw. Defrost in fridge before frying.
• Serving ideas: A simple green salad, lemon wedges, or buttered new potatoes. I sometimes add a dollop of Dijon on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I bake these instead of frying?
A: You can, but they won’t be quite as crisp. Brush with oil and bake at 200°C for 20 minutes, flipping halfway.

Q: Can I make them ahead of time?
A: Yes—coat them, lay between baking paper, and refrigerate up to a day in advance. Fry just before serving.

Q: How do I keep the schnitzel crispy after cooking?
A: Rest them on a rack, not a plate, and don’t cover too tightly—steam is the enemy of crisp.

Q: Can I add cheese to the breadcrumbs?
A: I’ve done it with a tablespoon of finely grated Parmesan. Adds a savoury punch without messing with the texture.

Try More Recipes:

• Mary Berry Chicken Cordon Bleu
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Tagine
• Mary Berry Chicken Korma