Chicken Schnitzel


  • 4x Grassland Poultry chicken breasts
  • 3x eggs
  • 200grams of breadcrumbs (approximate measurement brands may vary)
  • 3x tbsp of plain flour
  • 50grams of butter
  • Extra virgin olive oil


To spice up your breadcrumbs feel free to add salt, pepper, chili, parsley and parmesan to taste.


Remove the tenderloin from the breast. Flatten the breast with either a mallet or the flat side of a large knife.

Then lightly dust the breast with plain flour (we usually do this by shaking them inside a plastic bag).

Crack the three eggs into a large bowl, and lightly beat with a fork. Empty the breadcrumbs onto a plate.

Heat the butter and a large dollop of olive oil up in a large frypan.

Dip the breast first into the egg and then into the breadcrumbs so that you have a consistent coating on both sides. And cook in the frypan, frying both sides until the chicken is cooked through.

Pair with your favourite veggies, and you are good to go.