Chicken Schnitzel & Herb Salad

Prep time:
25 minutes
Cook time:
15 minutes


Chicken Schnitzel

  • 3 large boneless Waitoa Free Range Chicken Thighs
  • 3 cups panko crumbs
  • ½ cup flour
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ½ tsp cracked pepper
  • 2 eggs, whisked
  • 125ml grapeseed oil
  • 50g butter
  • 2 tbsp capers
  • Lemon wedges to serve

Herb Salad

  • ½ cup good quality mayonnaise
  • 1 tsp lemon zest
  • 1 clove garlic, finely grated
  • Cracked pepper
  • Sea salt
  • 6 baby cos lettuce leaves, or any salad leaf
  • ¼ savoy cabbage, shredded
  • ½ red onion, thinly sliced
  • ½ cucumber, julienned
  • 1 tbsp finely chopped dill
  • 2 tbsp finely chopped chives
  • ⅓ cup Italian parsley leaves


  1. Place chicken thighs between two sheets of baking paper. Using a rolling pin, bash the thighs until they’re roughly 5mm thick.
  2. Set yourself up with 3 large shallow bowls. In the first, place the panko crumbs, in the second, place the flour, garlic powder, salt and pepper. In the third, place the whisked eggs.
  3. Dip the chicken thighs into the flour mixture, then the egg and finish with the panko crumbs. Make sure the chicken is completely coated.
  4. Heat oil in a medium sized pan over a moderate heat. Fry the crumbed chicken for 3-4 minutes on each side or until golden brown. Drain chicken on a tray lined with paper towels.
  5. In a bowl, mix together mayonnaise, lemon zest, garlic, salt and pepper.
  6. Toss together the salad ingredients with half of the mayonnaise, serve the remaining mayonnaise alongside.
  7. Heat butter in a small pan over a medium heat. Once melted, add the capers and fry for 2-3 minutes or until capers have bloomed.
  8. Top chicken with capers and brown butter and serve with salad and lemon wedges.

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