Mum's chicken schnitty and cabbage slaw

For the ultimate chicken schnitzel, try this brilliant tip from Jacqui Challinor for a simple, 30 minute saltwater brine. The brine allows the lean chicken breast to stay moist and tender during the frying process, resulting in a crisp, golden exterior and juicy interior that will rival your local pub schnitty every time.

Credit: Jiwon Kim

• serves

  2

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

The Great Australian Pub Meal

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 cup (250 ml) boiling water
• 100 g table salt
• 3 cups (750 ml) chilled water
• 2 chicken breasts, butterflied horizontally
• 100 g plain flour
• salt and black pepper
• 2 eggs
• 100 ml milk
• 2 cups panko breadcrumbs
• 1 tbsp finely chopped flat-leaf parsley
• 4 large garlic cloves, finely chopped
• 2 cups (500 ml) canola oil, for frying
• 1 lemon, cut into wedges, to serve

For the slaw 

• 50 g good-quality Dijon mustard
• 10 g caster sugar
• 55 g tarragon vinegar
• 165 ml extra virgin olive oil
• 4 g table salt
• ½ savoy cabbage, finely shredded
• 1 small bunch chives, finely chopped

Instructions

1. To make the brine for the chicken, in a large bowl, combine the boiling water with the salt and whisk well to combine. Once dissolved, whisk in the chilled water and ensure the brine is at room temperature before using.
   
2. Place the chicken into the brine, ensuring the fillets are fully submersed, and refrigerate for 30 minutes. Once brining is complete, remove the chicken and pat dry with paper towel. Place the chicken between two sheets of baking paper and use a meat mallet or rolling pin to gently pound until 1 cm thick.
   
3. Prepare three shallow bowls for crumbing the chicken. In the first bowl, combine the flour with a generous pinch of salt and pepper, whisk the eggs and milk in the second bowl and combine the panko, parsley and garlic in the third bowl. Coat one piece of chicken in the flour, shaking off any excess, then dip into the egg mixture and finally coat on both sides with the panko. Place on a plate and repeat with remaining chicken.
   
4. Heat the oil for frying in a large frying pan over medium-high heat. Cook the crumbed chicken, in batches, for 4-5 minutes per side, or until golden and cooked through. Transfer the cooked chicken to a plate lined with paper towel.
   
5. To make the slaw, whisk the mustard, sugar, vinegar and oil in a large bowl and season with the salt. Add the cabbage and chives and toss well to combine.
   
6. Divide the chicken schnitzels between plates and serve with the slaw and lemon wedges, for squeezing. 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Great Australian Pub Meal

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G