The humble chicken schnitzel is a firm pub favourite, but when it comes to recreating it at home it's surprising how many of us struggle to achieve the same result. So here is my foolproof chicken schnitty recipe that's packed with texture and flavour. I highly recommend serving it with my zingy cabbage and fennel slaw – it makes the perfect accompaniment.

INGREDIENTS

• 4 chicken breast fillets
• 300g (2 cups) plain flour
• sea salt and freshly ground
• black pepper
• 3 eggs
• splash of full-cream milk
• 1.5 litres vegetable or canola oil
• cabbage and fennel slaw (see below), to serve
• lemon wedges, to serve

Schnitzel crumb

• 500g dried breadcrumbs
• ½ bunch of sage, leaves picked and finely chopped
• 100g (½ cup) red quinoa
• 200g (2 cups) rolled oats
• 100g poppy seeds
• sea salt and freshly ground
• black pepper

METHOD

1. To make the schnitzel crumb, combine all the ingredients in a large bowl and set aside.
2. Slice through each chicken breast horizontally, being careful not to slice all the way through, then open up the fillets so they look like a book. Working with one chicken breast at a time, place each fillet between two large sheets of plastic wrap and gently bash with a small mallet or rolling pin until 5mm to 1cm thick. Be careful not to bash the fillets too thinly, otherwise they will fall apart when cooking.
3. Place the flour in a large bowl and season well with salt and pepper. Whisk together the beaten egg and milk in a separate large bowl.
4. Heat the oil in a deep-fryer or large saucepan to 180C fan-forced (200C conventional) on a kitchen thermometer.
5. Working with one schnitzel at a time, dredge the chicken in the seasoned flour, then coat in the egg wash. Transfer to the bowl with the schnitzel crumb and press the mixture onto the chicken until completely coated. For an extra-crispy schnitzel, return the chicken to the egg wash, then coat in another layer of the schnitzel crumb.
6. Add the schnitzels, one by one, to the hot oil and cook, turning occasionally, for about 5 minutes, until crisp and golden on the outside with an internal temperature of 60C on a kitchen thermometer.
7. Using a slotted spoon, remove the schnitzels from the oil and drain on paper towel. Keep warm.
8. Season the schnitzels with salt and pepper, then transfer to plates and serve with the slaw and lemon wedges on the side for squeezing over.

Tip: Any leftover schnitzel crumb can be frozen for next time.

Serves 4

Crunch and texture. Texture and crunch. Photo: Alan Benson/Plum

Cabbage and fennel slaw

A good slaw is a fantastic and simple way to give yourself a vegetable boost. You can pair a slaw with pretty much anything, but my personal favourite has to be a good chicken schnitzel. In this recipe, I've included fennel and silverbeet for a twist on the classic cabbage slaw.

INGREDIENTS

• 6 silverbeet leaves, finely chopped
• 200g red cabbage, finely sliced
• 2 red onions, finely sliced
• 1 fennel bulb, trimmed and finely sliced from top to bottom
• bunch of flat-leaf parsley, leaves and stalks roughly chopped
• 300g whole-egg mayonnaise, plus extra if needed
• juice of 1 lemon
• sea salt and freshly ground black pepper
• extra-virgin olive oil, for drizzling

METHOD

1. Combine the silverbeet, cabbage, onion, fennel and parsley in a large mixing bowl.
2. Stir through the mayonnaise, adding a little more if you prefer a wetter consistency.
3. Transfer the slaw to a serving bowl. Add the lemon juice, season well with salt and pepper and drizzle over a little olive oil.

Serves 4-6

This is an edited extract from The Commonsense Cook by Colin Fassnidge, published by Plum, RRP$39.99. Photography by Alan Benson. Buy now