Chicken Schnitzel With Bang Bang Sauce

Lisa Kotler
by Lisa Kotler
4 pieces
40 min

Who doesn't love a classic chicken schnitzel? The beauty of this recipe is that I've given a classic recipe a bit of a twist with the addition of Bang Bang Sauce typically used with shrimp and then topped the schnitzel with garnishes like cilantro and crushed peanuts. The flavours and texture were delicious and made for a terrific family meal. I recommend giving this recipe a try. Instead of seasoning my panko crumbs, which most recipes suggest, I chose to season the chicken breast and then locked in the seasoning by dredging the chicken in the flour. In my experience, if you season the panko or breadcrumbs it can fall off and therefore you lose the seasoning. Enjoy!

Chicken Schnitzel With Bang Bang Sauce
Recipe details
  • 4  pieces
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Chicken Schnitzel
  • Ingredients 
  • 2 boneless and skinless chicken breasts cut in half lengthwise so you end up with four cutlets 
  • 1/2 tsp salt
  • 1/4 tsp pepper 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 1 tsp chili powder 
  • 4 Tbsp flour
  • 2 eggs beaten 
  • 1 cup panko bread crumbs 
  • 4 Tbsp vegetable oil or grapeseed oil 
  • 1tbsp cilantro for garnish 
  • 1/3 cup crushed peanuts for garnish 
  • A squeeze of lime juice 
Bang Bang Sauce
  • 2 tbsp Mayonnaise
  • 1 tbsp Sweet Chilli Thai Sauce
  • 1 tsp Sriracha
Chicken Schnitzel
Begin by patting the chicken breasts dry using a paper towel.
Place each chicken breast in a large zip lock bag and pound it flat (about 1/4″ thick) using a rolling pin or cooking mallet.
Set the chicken on a large plate or chopping board and season with the spice mixture on both sides.
On two wide dishes or plates and panko to one and flour to the other.
In a bowl, beat the egg. 
One at a time, dip the chicken breasts in the flour then egg then into the panko. Make sure that all surfaces are covered so none of the chicken insides is showing. Once you bread each piece of chicken, make sure to pat any of the leftover crumbs from the dish into any spots missing crumbs. Set aside each cutlet on a plate until ready to fry. 
In a large frying pan, heat the oil to medium-high heat. Drop 2 cutlets into the pan to fry, giving them plenty of space to do their thing. Fry for about 5 minutes, then flip the cutlet over using tongs to do the other side for another 5 minutes. Do this with each cutlet.
Place each cutlet to drain on top of a wire cooling rack over a baking sheet lined with a paper towel.
Layout onto a platter and top with bang bang sauce, sprinkle on cilantro, peanuts, and a squeeze of lime. Serve immediately. 
Bang Bang Sauce
Mix all three ingredients together. If the mixture is a bit too spicy add a bit more mayo. If it’s not spicy enough add a bit more Sweet Chilli Thai Sauce. 
Lisa Kotler
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