Chicken Schnitzel

  • Credit: Thyme to Eat:


• Chicken Fillets (1 per person)
• 1 whisked egg for every two chicken breasts
• 1 tablespoon of white flour per chicken breast (tapioca flour also works really well for this recipe)
• 1 tablespoon of breadcrumbs per chicken breast
• Salt and Pepper
• 1 tablespoon of Donegal Rapeseed Oil per chicken breast
• 1 wholemeal pita pocket per person
Honey Mustard Sauce:
• ½cup of Greek or Greek style yogurt
• 3 teaspoons of Donegal Rapeseed Honey and Mustard Dressing


  1. Set out your flour, breadcrumbs and whisked eggs into individual bowls – allowing one tablespoon of flour and breadcrumbs per fillet. Add a decent pinch of salt and pepper to the flour mix.
  2. Place your chicken fillets on a large piece of cling film and cover over with another piece (alternatively use a sandwich bag) and start bashing them with a rolling pin or meat cleaver. Your aim is to flatten out the chicken to about 1/4 inch of thickness.
  3. Then, piece by piece – dip the chicken into the egg, then into the flour and finally into the breadcrumbs.
  4. When all the pieces are ready, heat the rapeseed oil on a high heat in a frying pan and cook two pieces at a time for about 8 minutes on each side until golden in colour. Always make sure the chicken is cooked through by slicing the middle slightly with a knife – if it’s still pink then cook for a further few minutes.
  5. A couple of minutes before all the schnitzels are ready, start preparing your pita pockets and any bits you might want to add to the pocket. I usually add some sliced gherkins, tomatoes and a slice of cheese.
  6. For the Honey Mustard Sauce, simply combine the two ingredients together and use it to spread on both sides of the pita pockets.
  7. Add the schnitzels to pita pockets – top with your extras and serve with some homemade potato wedges. Any left over Honey Mustard Dip is perfect as a dipping sauce for wedges and fries.
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Rhonda Laird

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