Chicken Schnitzel with Green Peppercorn & Brandy Sauce
A proper chicken schnitzel is all about the crumb, golden, crisp and shattering under the knife. Flattened chicken breast gets a classic flour, egg and panko coating and a shallow fry until deep golden, then a warmed jar of our creamy Green Peppercorn & Brandy Sauce does the steakhouse part for you. It is the creamy peppercorn schnitzel you order at the pub, made in your own kitchen.
Ingredients
4 chicken breast steaks, pounded thin for even cooking
1 cup plain flour
2 eggs, whisked
2 cups panko breadcrumbs
1 tablespoon flat leaf parsley, chopped
A pinch salt
A pinch pepper
A pinch garlic powder
A pinch onion powder
½ cup of natural oil (like avocado or light olive oil)
1 Green Peppercorn & Brandy Sauce jar
Directions
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1
Pound the chicken thin for even cooking & season with salt & pepper, garlic & onion powder.
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2
Set up a breading station of 3 bowls: 1 flour, 2 whisked eggs, 3 breadcrumbs with the chopped parsley.
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3
Coat each piece in flour, then the egg, then press into the crumbs until fully covered.
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4
Heat a large pan with oil over medium-high heat. Fry each schnitzel for 3-4 minutes per side until golden brown & crispy.
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5
Heat Boutique Sauces Green Peppercorn & Brandy Sauce in a small sauce pan.
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6
Plate the crispy schnitzel & pour over the creamy peppercorn sauce, serve with your favourite side.
Recipe Notes
Crumb the schnitzels up to a day ahead and refrigerate uncovered so the coating sets. Rest them 5 minutes out of the fridge before frying. One 270ml jar comfortably sauces four schnitzels.
Make this recipe
Green Peppercorn & Brandy Sauce