Chicken Breast Schnitzel

We crumb our chicken schnitzels fresh in-store from whole chicken breast, so what you’re taking home is real chicken under that crumb, not a reformed patty pieced together from offcuts. It’s a distinction that matters more than people sometimes realise — a lot of pre-packaged schnitzels on supermarket shelves are made from reconstituted chicken, and once you’ve tried a schnitzel made from a whole breast, the difference in texture is obvious.

How to cook it

Because the whole breast goes into each schnitzel, you get a proper, even piece of chicken rather than an oddly shaped patty. It also holds together far better in the pan. Pan-fry in a little oil until golden and cooked through — usually just a few minutes each side — or bake a tray of them in the oven if you’re feeding a crowd and don’t want to stand over the stove. Either method gives you a genuinely crisp, golden coating with juicy chicken inside, provided you don’t overcook it.

Schnitzel is one of those meals that works for almost any night of the week — quick enough for a Tuesday dinner with a squeeze of lemon and a simple salad, but also easily dressed up for a weekend dinner with something like our lemon caper butter recipe below, which takes it from everyday to genuinely restaurant-worthy in about five extra minutes. It’s also a reliable favourite with kids, which makes it a handy one to have in the freezer for busy weeknights when you need something everyone in the family will actually eat.

Because we make these fresh rather than buying in a frozen, pre-crumbed product, you can ask us about portion sizes, or request them crumbed a particular way if you’ve got a preference. It’s this kind of flexibility — along with knowing exactly what’s gone into your food — that’s the real benefit of buying schnitzel from your local butcher rather than off a supermarket shelf.

https://scqmeats.com.au/product-category/crumbed/

https://www.australianbutchersguild.com.au/