EVERYTHING BAGEL CHICKEN SCHNITZEL

By Sam | 21 January, 2024

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Everything bagel seasoning gets a bit of a cult following across the pond. Something we nonchalantly shrugged our shoulders at, until, we tried it for ourselves. What appears to be a random mix of bagel toppings thrown together is actually a brilliant balance of flavours: the medley of sesame seeds, poppy seeds, garlic, and onion flakes, along with a hint of salt makes everything instantly incredibly moreish. 

Now enters our Everything Bagel Chicken Schnitzel – a flavour-packed rendezvous that redefines the classic chicken schnitzel. 

 

The succulent chicken cutlets are meticulously seasoned with the aromatic everything bagel seasoning to impart more flavour to the traditional bland breadcrumbs. Pan-fried to golden glory in just a few minutes, this Everything Bagel Chicken Schnitzel is how we’ll be having all our chicken cutlets from now onwards. Served alongside a simple Austrian potato salad and sauerkraut and you’ve got a brilliant meal sorted. 

  • Author: Sam
Scale

Ingredients

THE SCHNITZEL

4 Large Chicken Breasts, 

100g Panko Breadcrumbs, 

5tbs Everything Bagel Seasoning

30g Plain Flour,

12 Eggs, whisked

Pinch of Salt & Pepper

TO COOK

Ground-nut Oil

TO SERVE

Lemon Wedges

METHOD

THE EVERYTHING BAGEL SEASONING

  1. You can generally find this mix in most good supermarkets but you can also make your own by mixing equal quantities of white sesame seeds, black sesame seeds, poppy seeds, garlic flakes and onion flakes onion flakes and then a liberal seasoning of salt and pepper.   

PREPARING THE SCHNITZEL

  1. Mix the breadcrumbs and everything bagel seasoning until evenly combined.

TIP – I usually give the panko bread crumbs a quick blitz in a food processor to get the crumbs really fine and consistent. You can also do this by placing the breadcrumbs in a resealable bag and bashing them with a rolling pin.

  1. Place the chicken breasts between two sheets of greaseproof paper and bash the chicken to a thickness of about 5mm with a rolling pin or meat hammer. Season lightly with salt.
  2. Place the flour, beaten egg and breadcrumbs in separate bowls. Dredge the chicken in the flour mix, followed by the egg and lastly the breadcrumbs until completely coated.

COOKING THE SCHNITZEL

  1. Place a frying pan over a medium-high heat and fill it with ground nut oil until you have a depth of about 2-3mm of oil in the pan. Once the oil is hot, carefully lay the chicken into the pan and cook for 1-2 minutes on each side until completely golden and crisp. Lift out the chicken and place it onto kitchen paper, allowing any excess oil to drain off for a couple of minutes. You will likely want to cook these in batches or even one at a time.
  2. Serve the Schnitzel with lemon wedges.   

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