Name: Ottolenghi's Seeded Chicken Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups plain panko bread crumbs; 6 tbsp salted sunflower seeds; 3 tbsp toasted white sesame seeds; 2 tbsp black sesame seeds; 1 tbsp salt; 1/2 tbsp pepper; 2 tsp turmeric; 1/2 tsp cayenne pepper; 6 boneless skinless chicken breasts (butterflied and pounded thin to about 1/4 inch thick); 1 cup all purpose flour; 1/8 cup vegetable oil (You can start with less and add more as needed ); 2 eggs (beaten in a medium shallow bowl)

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Seeded chicken schnitzel is a wonderfully delicious and easy recipe made with boneless chicken breast. This crispy chicken schnitzel has the perfect crunchy coating on the outside and juicy tender chicken on the inside. It also makes great leftovers and I'm going to show you how.

Crusted Seeded chicken schnitzel is the stuff that dreams are made of and it is on a constant rotation in our house! It is one of my favorite chicken recipes and it makes the most amazing freezer meal for those busy nights since it re-heats so well.

If you are looking for a new chicken breast recipe that is not boring then this is it!

Ingredients you will need to make this seeded chicken schnitzel

Chicken breast: The star of this recipe.
Panko bread crumbs: These breadcrumbs add crunch to the schnitzel.
Eggs and flour (for coating the chicken)
Black and white sesame seeds: These are added to the coating for the chicken and adds to the crunch.
Sunflower seeds: For the coating for the chicken which adds crunch and a little bit of a nutty flavor.
Turmeric: For color and flavor.
Salt and pepper: To enhance the flavor of the chicken.
Cayenne pepper: Just a touch to add flavor.
Oil for cooking

Some of these ingredients might not be what you have in your pantry but it is worth it to purchase them and make this. I did just that and used all of the ingredients when I made a large batch to have for meals later on.

I am always looking for more quick meals to add to my cooking routine!

Who is Chef Ottolenghi

As the name of the recipe suggests, this is a recipe by Chef Ottolenghi and it comes from his cookbook, Ottolenghi Simple. I'm sure you guessed by the name why I bought it.

I have made almost all the recipes in this book already and they are all brilliant and delicious. Ottolenghi takes familiar flavors and not-so-familiar ones and transforms them into dishes that you may already know but changes the flavor profile.

This Ottolenghi schnitzel is a great example of that. I highly recommend this book to everyone.

I am sharing this recipe not only to showcase its amazing flavor but also to show you what an amazing make-ahead meal this is because it makes amazing leftovers, freezes well, and reheats beautifully.

I have included all of these steps in the recipe below!

My Favorite Sauces To Serve With Chicken Schnitzel

I find that creamy sauces go really well with schnitzel. It allows you to cut individual pieces of schnitzel and dip them into the sauce with each bite. Here are my favorites to serve on the side:

Tips

Making sure the breading sticks to the schnitzel: To keep the breading from sliding off of the chicken, bread your chicken and then store it in the fridge for at least 30 minutes. This gives the breading time to stick to the meat so that when you are ready to cook it, the breading will stay on.
Freezing: The best way to freeze chicken schnitzel is to allow it to cool completely then grab a large freezer-proof container or bag and place the schnitzel in that making sure not to stack them together. Freeze for up to 2 months.
Storing: If you want to store leftovers, just place them in a container with a lid side by side and store them in the fridge for up to 3 days.
Reheating: I like to reheat the schnitzel by placing it on a baking sheet in a pre-heated 350-degree oven for about 10-15 minutes. It will crisp up nicely during reheating.

For More Chicken Recipes

For quick and easy chicken dinners: We love our Easy Blackened Chicken or Chicken Tarragon or Lemon Butter Chicken or Chicken Saltimbocca or our Southwest Chicken Bowl
For chicken recipes with global flavors: We love our Crispy Coconut Chicken. As an alternative to takeout, we make our Oven Baked BBQ Chicken or Chicken and Green Beans and even our Baked Greek Chicken

Print Recipe

5 from 2 votes

Ottolenghi's Seeded Chicken Schnitzel

A delicious crusted chicken loaded with bread crumbs, seeds and spices. This makes the most amazing leftovers and meal prep meals thanks to it retaining its crispness during re-heating!

Prep Time20

Cook Time10

Total Time30

Servings:

Author: Melissa Oleary

Ingredients

Seeded Breadcrumb Coating

2 cups plain panko bread crumbs
6 tablespoon salted sunflower seeds
3 tablespoon toasted white sesame seeds
2 tablespoon black sesame seeds
1 tablespoon salt
½ tablespoon pepper
2 teaspoon turmeric
½ teaspoon cayenne pepper

Other ingredients Needed

6 boneless skinless chicken breasts butterflied and pounded thin to about ¼ inch thick
1 cup all purpose flour
⅛ cup vegetable oil You can start with less and add more as needed
2 eggs beaten in a medium shallow bowl

Instructions

In a large shallow baking dish, mix all of the ingredients for the seeded crust (above).
2 cups plain panko bread crumbs, 6 tablespoon salted sunflower seeds, 3 tablespoon toasted white sesame seeds, 2 tablespoon black sesame seeds, 1 tablespoon salt, ½ tablespoon pepper, 2 teaspoon turmeric, ½ teaspoon cayenne pepper
In another large shallow baking dish add your flour
1 cup all purpose flour
In a third large shallow baking dish add your beaten eggs
2 eggs
Now line up all of your baking dishes in a row next to each other starting with the flour then the egg then the seeded crust mix so you have a nice assembly line ready for the chicken.
Once you have done this, take the chicken breasts that you have pounded thin with a rolling pin or similar and dip it into the flour making sure to coat both sides well.
6 boneless skinless chicken breasts
Now remove the chicken from the flour and give it a light shake to remove any excess flour and then place it in the egg mixture.
Coat the chicken front and back in the egg and then place it into the seeded crust mixture.
Make sure to press the chicken down well in the seeded crust mixture so there is some of the mixture on all of it.
Once the chicken is completely coated with the seed mixture, place it on a plate and continue to coat the remaining chicken following the steps above.

Cooking the chicken

Pre-heat a large skillet over medium heat.
Add you oil to the pan and let it get nice and hot.
⅛ cup vegetable oil
Once the oil is heated, begin adding your chicken.
Cook for about 4 minutes or until you see a nice golden color.
Turn the chicken over and cook the other side for another 3-4 minutes until golden in color.
Remove from the pan and serve immediately.

Notes

Freezing:

Once cool, if freezing, place on a large sheet pan making sure they do not overlap and place in the freezer until completely frozen. Once frozen, remove from the sheet pan and place the frozen chicken in a freezer-proof bag until ready to use. It freezes well for up to 2 months.

To thaw:

Remove the chicken from the freezer and place it in the refrigerator overnight to thaw. You can also thaw the same day by placing it in the refrigerator at least 4 hours in advance of cooking it.

Re-heating:

Place chicken on a sheet pan and bake in a preheated 350-degree oven for 10-20 minutes.

Chicken can also be eaten cold cut into strips (it is great over a salad!)

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

Tried the Recipe? We Would Love To Hear From You In The Comments Below!

Course :Main Course