Seeded chicken schnitzel


Preparation info

  • Serves


    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

If you get hooked on this simple supper dish – and I believe the chances are pretty good – make an extra batch of the seed and breadcrumb mix. It keeps well in an airtight container for about a month, and is really useful to have at hand. It works as well on strips of white fish or batons of butternut squash as it does on the chicken.


  • 4 skinless chicken breasts, each piece cut into 3 long strips (600g)
  • 50 g plain flour
  • 2 eggs</


  • Place the meat between two bits of cling film, then, one at a time, gently flatten them with a rolling pin: they should end up about 1cm thick.
  • In a medium bowl, mix the flour with ¼ teaspoon of salt and some black pepper.
  • Put the eggs into a second bowl.