Me old mate Timothy wanted my take on the Aussie classic of a crispy golden chicken schnitzel served with rich Diane sauce, perfectly cooked chips and fresh vegetables - a pub classic that never goes out of style.
Recipe Details
Ingredients
- 4 large (800g) chicken breast fillets, butterflied and flattened
- 100g plain flour for dusting
- 3 large eggs, beaten
- 250g fine dry breadcrumbs
- 500ml vegetable oil for shallow frying
- 2 medium lemons, cut into wedges
- 60g butter
- 2 medium shallots, finely diced
- 250g button mushrooms, sliced
- 3 cloves garlic cloves, minced
- 80ml brandy or cognac
- 300ml chicken stock
- 250ml heavy cream
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- 1.2kg large potatoes, cut into thick chips
- 400g green beans, trimmed
- 1 medium head broccoli, cut into florets
- to taste salt and black pepper
- 2 tbsp extra virgin olive oil
Instructions
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Begin by preparing the 4 large (800g) chicken breast fillets. Place each breast between plastic wrap and gently pound with a meat mallet until they're about 5mm (1/4 inch) thick. The thinner the schnitzel, the crispier it will be. Season both sides with salt and pepper.
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Set up your crumbing station with three shallow dishes: seasoned 100g plain flour for dusting in the first, 3 large eggs beaten with a splash of water in the second, and 250g fine dry breadcrumbs in the third. Dredge each chicken breast first in flour, shaking off excess, then in egg, and finally in breadcrumbs, pressing gently to ensure good coverage.
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Heat 500ml vegetable oil for shallow frying in a large frying pan over medium-high heat. The oil should be about 1cm (1/2 inch) deep. Test with a breadcrumb - it should sizzle immediately. Carefully add the schnitzels and fry for 3-4 minutes on each side until golden brown and cooked through. Don't overcrowd the pan.
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Remove schnitzels and drain on paper towels. Keep warm in a low oven at 150°C (300°F) while preparing the sides and sauce.
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For the chips, cut 1.2kg large potatoes into thick chips and soak in cold water for 15 minutes. Pat completely dry. Heat clean oil to 160°C (320°F) and fry chips for 6-7 minutes. Remove and drain. Increase temperature to 190°C (375°F) and fry again for 2-3 minutes until golden and crispy.
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Steam 400g green beans and 1 medium head broccoli for 4-5 minutes until tender-crisp. Toss with 2 tbsp extra virgin olive oil, salt, and pepper.
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For the Diane sauce, melt 60g butter in a large pan over medium heat. Add 2 medium shallots and cook for 2-3 minutes until softened. Add 250g button mushrooms and 3 cloves garlic cloves, cooking for 4-5 minutes until mushrooms are golden and any liquid has evaporated.
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Remove the pan from heat and carefully add 80ml brandy or cognac (it may flame). Return to heat and let the alcohol cook off for 30 seconds. Add 300ml chicken stock, 1 tbsp Worcestershire sauce, and 2 tsp Dijon mustard. Simmer for 5-6 minutes until reduced by half.
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Lower the heat and slowly stir in 250ml heavy cream. Simmer gently for 3-4 minutes until the sauce coats the back of a spoon. Don't let it boil or it may split. Stir in 2 tbsp fresh parsley and season with salt and pepper.
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Serve the schnitzels immediately with generous spoonfuls of Diane sauce, crispy chips, steamed vegetables, and 2 medium lemons wedges on the side.
Tips
Ultra-Crispy Schnitzel: The key to perfect schnitzel is getting the chicken very thin and ensuring your oil is at the right temperature. If the oil is too cool, the coating will absorb oil and become soggy.
Breadcrumb Quality: Use fine, dry breadcrumbs for the best coating. You can make your own by processing day-old bread, or use store-bought panko for extra crunch.
Perfect Diane Sauce: Don't rush the mushroom cooking - let them get properly golden and release their moisture before adding the brandy. This concentrates the flavors beautifully.
Make-Ahead Tips: The schnitzels can be crumbed up to 2 hours ahead and refrigerated. The Diane sauce can be made earlier and gently reheated, adding a splash of stock if it becomes too thick.
Oil Temperature: Use a cooking thermometer to maintain proper oil temperature. Too hot and the outside burns before the inside cooks; too cool and you get greasy schnitzel.
Serving Variations: Try serving with a simple salad of mixed greens and cherry tomatoes instead of cooked vegetables for a lighter option, or add some sauerkraut for an authentic German touch.
Wine Pairing: This rich dish pairs wonderfully with a crisp Riesling or Pinot Grigio to cut through the richness, or a light red like Pinot Noir for those who prefer red wine.