Chicken Schnitzel From Scratch


I don't eat a whole lot of bread but when I do buy it, it's that really dense, unprocessed, expensive stuff that's low GI goodness. Particularly on a weekend, I love grabbing an avocado and a couple of boiled eggs and popping them onto two pieces of rye toast. That there is my porn! "Get a life, Jason" . Washed down with a long black or two, that to me is perfection. I'm a simple guy...

But what do I do with the rest of the loaf? It will be stale bread by next weekend so it usually ends up in the freezer. But wait, I have an idea...

If you know anything about me, you'll know I LOVE chicken schnitzel. The problem is when you get it from the pub, it's deep fried and calorie-laden. That's why I prefer to make and bake it in the oven at home where I can eat more chicken and less shitty, cheap oil.

Usually I use just inexpensive, white breadcrumbs. I see them as a commodity that's like flour or sugar - "just get the cheap one". But would my schnitties taste better if I was to use a healthier bread? At minimum, it helps me use up the left over and I'm all about trying to use fresh ingredients I already have rather than buying more and more stuff. 

Well guys, I've got to tell you, the outcome was tremendous. It's hard to get baked schnitzels to taste exactly the same as their fried cousins but these were the bomb. Super-moist, it's almost as if somehow the home-made crumbs kept the chicken more succulent.

As you can see, it's so basic and I don't bother with flouring my chicken. I smother my schnitties in lemon juice and get stuck in. Complement it with a basic rocket, tomato and avocado salad plus a side of sweet potato fries and you've got a simple-as meal that tastes a god damn treat. AND, makes you feel good about having used your expensive bread in a fresh recipe rather than sticking it in the freezer. 


  • Left-over bread loaf - this is a dark rye; stale bread is also very good for this. 
  • Eggs, beaten; 
  • Milk;
  • Chicken breast, sliced thinly; 
  • Your side salad - I've gone for rocket, tomato, avocado, EV olive oil and some baked sweet potato fries. 


  1. Take your bread loaf, tear it into smaller pieces and pop in a food processor. I only have a Nutri-Bullet and this seemed to work fine in getting it to a suitable crumb size. 
  2. Lay your crumbs out on a tray and pop into the oven, pre-heated to 180 degrees. We need to dry the crumbs out. This will take 5-10 minutes but keep close watch, because they burn quickly. Toss the crumbs throughout to make sure you get an even drying. 
  3. Take your chicken breast fillets, dip them in the egg mixture (2 eggs + a small splash of milk) and then into the breadcrumbs. Ensure you get a solid crumb coverage. 
  4. Bake at 180 degrees for 12-15 minutes, flipping at the halfway point. Make sure not to overcook in the oven as the chicken will dry out. 
  5. Serve that bad boy up with some lemon and a fresh salad. Then smile as you consume. It's a taste sensation! 

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