Chicken Schnitzel and Sauce

    Chicken Schnitzel and Sauce

    20saves
    1hour25min


    11 people made this

    This is a light summer meal that is always popular with adults and kids, though it's not light in calories. I was taught this recipe by a friend who always had a house full of visitors when it came to meal time. This was always a big hit, so be warned, make more than you think you will need!

    JacksBack Queensland, Australia

    Ingredients
    Serves: 4 

    • 500g skinless chicken breast fillets
    • flour, for dusting
    • 3-4 eggs, lightly beaten
    • breadcrumbs
    • oil for frying (olive oil or peanut oil is best)
    • For the sauce
    • 1/2 cup sugar
    • 2/3 cup water
    • 2 tablespoons tomato sauce
    • 2 tablespoons soy sauce
    • 4 tablespoons vinegar
    • 1 3/4 tablespoons cornflour
    • 1 tsp sesame oil
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger

    Directions
    Preparation:45min  ›  Cook:40min  ›  Ready in:1hour25min 

    1. Trim chicken fillets of all fat. If fillets are large, cut in half (as you would cut a round bread roll) to create thinner fillets. Beat with a mallet on both sides till nice and thin. If schnitzels are too thick they will not be cooked through by the time they are golden brown.
    2. Coat fillets with flour either on a plate or in a plastic bag, one at a time, making sure that they are evenly coated. Put aside. Lightly beat eggs in a large shallow dish. Place breadcrumbs in another large shallow dish.
    3. One at a time, dip floured fillets in the egg, allow to drip a little then press into the breadcrumbs and turn over making sure of even coverage. Place on a plate. Repeat till all fillets are crumbed. This can be done ahead of time and fillets stored covered in the fridge till needed.
    4. To Make the Sauce; place all ingredients in a small saucepan. Stir over a medium heat till sauce boils and thickens. Reduce heat and keep warm till ready to serve. If sauce becomes too thick just add a little water.
    5. In a frypan heat about half a centimetre of oil. Fry crumbed fillets, two or three at a time, on both sides till golden brown. Place on an ovenproof dish, cover with paper towel and keep warm in the oven till all schnitzels are cooked, placing paper towel in between each layer of cooked schnitzels.
    6. Place the plate of schnitzels in the middle of the table along side the warm sauce and a tossed salad. Call the family and watch them disappear!

    Use for leftovers

    I usually make extra to make sure we have left overs. I cut them into thick strips for the kids to take to school in their lunch box with a little container of sauce.
    Left over sauce can be refrigerated and heated in the microwave.

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    Reviews (1)

    JacksBack
    3

    The sauce is soooo simple, you could just make the sauce to go with shop bought schnitzels, but my kids complain if I don't make my own. A bit time consuming doing the schnitzel, but if I've got the time it's worth it. - 14 Mar 2012

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