Food Preparation: Chicken Schnitzel
- March 12, 2021
- Posted by: Shona Mills
- Category: Food preparation , Recipe ,
No Comments

Cooking Methods
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- Baking
- Kneading
- Shallow frying
- Emulsion
Pretzel Bun Ingredients
- 218g flour
- 15g butter
- 60ml baking soda
- 1 egg
- ½ tsp yeast
- ½ tsp salt
Method
- Combine flour, salt and yeast
- Add butter
- Start combining flour with butter then slowly adding in the warm water and kneading
- Knead the dough for 10min
- Divide into 80g balls
- Place balls onto parchment paper, cover and allow to proof for 1 hour
- Fill half a large pot with water and bring to boil
- Gradually stir in the baking soda
- Drop the risen dough balls in the water and boil each side for 30 seconds
- Place the rolls back onto the baking tray and brush with egg wash
- Cut a cross onto the surface of the roll
- Preheat oven to 218˚C and bake for approximately 20min
Chicken Schnitzel Ingredients
- ½ chicken breast
- 1 egg
- Seasoning
- ¼ cup flour
- ¼ cup bread crumbs
- oil for frying
Method for chicken schnitzel
- Put chicken breast between two pieces of cling wrap and gently flatten with a meat mallet until thin
- In one bowl place the flour and seasoning, in another the egg and another the breadcrumbs
- Dip the flattened chicken breast into the flour then into the egg and then into the breadcrumbs
- Make sure that pan and the oil is nice and hot and then fry the chicken until golden on each side
Slaw Ingredients
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- 50g red cabbage
- 50g green cabbage
- ¼ red onion finely sliced
- ½ carrot finely julienned
- ½ tsp finely chopped ginger
- 15ml white wine vinegar
- 30ml olive oil
- Seasoning
Method for slaw
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- Shred the cabbage, onion and carrot
- In a small bowl combine the vinegar, oil and seasoning
- Toss the salad through the seasoning
Mayonnaise Ingredients
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- 1 egg yolks
- ½ tsp Dijon mustard
- 2 tsp lemon juice
- 125ml vegetable oil
- Salt and pepper
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Method
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- Place egg yolk in a bowl and whisk
- Add mustard and lemon juice and continue whisking rapidly until well combined
- Whilst continuing to whisk, add oil in a slow and steady stream
- Season with salt and pepper
- Refrigerate in an airtight container for up to 1 week
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