Hungarian Chicken Schnitzel
Hungarian Chicken Schnitzel



  • 50g plain flour
  • 1 tsp smoked paprika
  • 1 tsp mustard powder
  • 2 eggs, beaten
  • 100g dried breadcrumbs
  • 1 tbsp sesame seeds
  • 4 chicken breasts, butterflied and beaten to flatten
  • Salt
  • Veg oil for frying
  • Garlic mayo and coleslaw to serve
  • Mix together the flour, paprika, and mustard powder on a plate, with a pinch of salt. Put the beaten eggs in a shallow bowl, and lay out another plate with the mixed breadcrumbs and sesame seeds. Coat the chicken breasts in flour, then dip in the egg, and finally coat in the breadcrumbs.
  • Pour in the oil into a large frying pan, and heat to a medium temperature. Don’t make it too hot - this will cause the coating to burn and the chicken to be undercooked! Fry your schnitzels for 3-4 minutes on each side until golden, and serve hot with all your favourite sides and a slice of lemon.
30 mins
4 serving

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