Chicken Schnitzel Siciliana

Name: Chicken Schnitzel Siciliana
Prep time: 40 min
Cook time: 15 min
Yield: Serves 6
Cuisine: Italian

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Mains

Sicilian-style chicken schnitzel — lemon, garlic and herbs in the egg wash, parmesan and pecorino in the crumb.

PREP TIME

40 minutes (includes 30 minutes marinating)

COOK TIME

15 minutes

SERVES

Serves 6

About this recipe

This chicken schnitzel recipe came to me the way the best recipes always do — through my friend Jordan. Hers came from her uncle, a chef in Sicily, and the moment she showed me how simple it was, I knew I had to share it with you guys. It’s proof that some of the most traditional dishes need the least fuss.

What makes this chicken schnitzel different is the egg wash. Instead of a plain dip, the chicken sits in a mix of garlic, lemon juice, milk, vegeta and fresh herbs before it’s crumbed. That’s what carries all the flavour through to the middle of the chicken, not just the crust. As a result, you get a schnitzel that’s just as good on its own as it is loaded into a sandwich the next day.

I’ve used chicken breast fillets here, cut into smaller cutlets and flattened out, then left to soak for as long as you can spare — thirty minutes is the minimum, but longer only helps. That said, chicken tenderloins work just as well if that’s what you’ve got, flattened the same way. If you love a good crumbed chicken, you’ll want to try my Crispy Chicken Schnitzel Delight too, which was also given to me by an Italian friend and takes a slightly different approach to the crumb.

Ingredients

Egg Mixture

3 chicken breast fillets, cut into cutlets and flattened (see method images)
3 eggs whisked
2 cloves garlic, crushed
¼ cup lemon juice
¼ cup milk
2 tablespoons vegeta
2 tablespoons parsley, finely diced
2 tablespoons basil, finely diced
Cracked black pepper, to taste

Crumb Mixture

3 cups breadcrumbs
¼ cup parmesan, grated
¼ cup pecorino, grated
2 tablespoons parsley, finely diced
2 tablespoons basil, finely diced

Vegetable oil, for frying

Notes from Rouba

Leave the chicken in the egg wash for at least 30 minutes — the longer it sits, the more flavour it picks up
Flatten the chicken out flat before it goes into the egg wash
No breast fillets on hand? Chicken tenderloins work just as well, flattened the same way
No extra salt needed on the chicken — with 2 tablespoons of vegeta in the egg wash, it’s already well seasoned
Press the crumb onto the chicken firmly so it holds together in the pan

Method

Step 1: Prepare the Chicken

Cut each chicken breast fillet in half across (not lengthways), then slice each half diagonally into three or four pieces, depending on how thick the fillet is, so you end up with smaller cutlets.

Flatten each cutlet with a mallet, or place it between two sheets of baking paper and press flat using a tortilla press. There's no need to season with salt — the vegeta in the egg wash does that job.

Step 2: Make the Egg Wash and Marinate

In a bowl, whisk together the eggs, crushed garlic, lemon juice, milk, vegeta, parsley, basil and cracked pepper. Add the chicken, making sure each piece is fully coated, then leave it to marinate for at least 30 minutes — longer if you have the time.

Step 3: Crumb the Chicken

In a separate bowl, combine the breadcrumbs, parmesan, pecorino, parsley and basil, mixing well so the cheese and herbs are spread evenly through the crumb. Lift each piece of chicken out of the egg wash, letting the excess drip off, then press it into the crumb mixture, coating both sides firmly.

Step 4: Fry

Heat enough vegetable oil in a large pan to shallow fry — there's no need to deep fry these. Fry the schnitzels in batches over medium heat for a few minutes on each side until golden and cooked through, then transfer to a plate lined with paper towel.

A Few Things You'll Want to Know

Can I use chicken tenderloins instead of breast fillets?
Yes — you'll still want to flatten them out the same way before they go into the egg wash, so they cook evenly and take on the marinade properly.

Do I really need to marinate for 30 minutes?
Thirty minutes is the minimum, but this is one of those recipes where longer really is better. If you can leave it a few hours in the fridge, the flavour goes right through the chicken.

Do I need to dip the chicken in flour first?
No flour needed here — this recipe goes straight from the egg wash into the crumb, which keeps it closer to the traditional way it's made.

Can I turn this into something else?
Definitely — once the schnitzels are cooked, they're perfect stacked into a bun for my Chicken Schnitzel Burgers.

What's the vegeta for?
It's a simple seasoning that rounds out the egg wash with a savoury depth you won't get from salt alone — it's a small addition that makes a big difference.

Does the tortilla press tenderize the chicken like a mallet would?
Not really, and that's not what it's doing here. A mallet is often used to tenderize meat, but when you're using one just to flatten a piece of chicken, it's doing the same job as the tortilla press — making it thin and even, not breaking down the meat. Since this chicken's already cut thin, all we need is that even, paper-thin flatten, and the press gets you there without any risk of tearing.