This crispy and golden chicken schnitzel is a simple yet delicious meal, topped with a perfectly fried egg for extra flavor. It’s easy to make and perfect for a satisfying family supper.
Ingredients Needed
- 4 small skinless, boneless chicken breasts (125–150g/4½–5oz each)
- 25g (1oz) plain flour
- 1 tsp mustard powder
- 1 egg, beaten
- 25g (1oz) panko breadcrumbs
- A little paprika, for sprinkling
- Sunflower oil, for frying
- 4 eggs
- Salt and freshly ground black pepper
How To Make Chicken Schnitzel
- Flatten the chicken: Place the chicken breasts on a board, cover with cling film, and use a rolling pin to bash them evenly to about 2cm (¾in) thick. Season with salt and pepper.
- Coat the chicken: Prepare three bowls: one with flour and mustard powder (seasoned with salt and pepper), one with the beaten egg, and one with panko breadcrumbs. Dip each chicken breast into the flour mixture, then the egg, and finally the breadcrumbs. Sprinkle with paprika and place on a plate.
- Fry the schnitzel: Heat some sunflower oil in a large frying pan over medium-high heat. Fry the chicken for 4–5 minutes on each side until golden and cooked through. If needed, cook in two batches.
- Fry the eggs: Transfer the cooked schnitzel to a plate and cover with foil to keep warm. Wipe out the pan, add a little more oil, and fry the eggs over medium heat for 2–3 minutes until the whites are set but the yolks remain runny. Season with salt and pepper.
- Serve and enjoy: Place a fried egg on top of each schnitzel and serve immediately.
Recipe Tips
- Make sure all chicken pieces are the same thickness so they cook evenly.
- Use panko breadcrumbs for an extra crispy coating.
- Fry in batches if needed to avoid overcrowding the pan.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the schnitzel cool completely, then store in an airtight container in the fridge for up to 2 days. Fry fresh eggs when reheating.
Freezing: Coat the chicken and freeze it uncooked. When ready to cook, defrost completely in the fridge before frying.
Try More Recipes:
- Mary Berry Chicken Cordon Bleu
- Mary Berry Chicken And Bacon Pie
- Mary Berry Chicken Tagine
- Mary Berry Chicken Korma
Mary Berry Chicken Schnitzel
Course: DinnerCuisine: German-inspiredDifficulty: Easy4
servings15
minutes15
minutes450
kcalThis crispy and golden chicken schnitzel is a simple yet delicious meal, topped with a perfectly fried egg for extra flavor. It’s easy to make and perfect for a satisfying family supper.
Ingredients
4 small skinless, boneless chicken breasts (125–150g/4½–5oz each)
25g (1oz) plain flour
1 tsp mustard powder
1 egg, beaten
25g (1oz) panko breadcrumbs
A little paprika, for sprinkling
Sunflower oil, for frying
4 eggs
Salt and freshly ground black pepper
Directions
- Flatten the chicken: Place the chicken breasts on a board, cover with cling film, and use a rolling pin to bash them evenly to about 2cm (¾in) thick. Season with salt and pepper.
- Coat the chicken: Prepare three bowls: one with flour and mustard powder (seasoned with salt and pepper), one with the beaten egg, and one with panko breadcrumbs. Dip each chicken breast into the flour mixture, then the egg, and finally the breadcrumbs. Sprinkle with paprika and place on a plate.
- Fry the schnitzel: Heat some sunflower oil in a large frying pan over medium-high heat. Fry the chicken for 4–5 minutes on each side until golden and cooked through. If needed, cook in two batches.
- Fry the eggs: Transfer the cooked schnitzel to a plate and cover with foil to keep warm. Wipe out the pan, add a little more oil, and fry the eggs over medium heat for 2–3 minutes until the whites are set but the yolks remain runny. Season with salt and pepper.
- Serve and enjoy: Place a fried egg on top of each schnitzel and serve immediately.
Notes
- Make sure all chicken pieces are the same thickness so they cook evenly.
- Use panko breadcrumbs for an extra crispy coating.
- Fry in batches if needed to avoid overcrowding the pan.