Everyday Meals

Potato Crumbed Chicken Schnitzel


An unusual crumb makes these schnitzels crisp and crunchy

Prep time:15 mins

Cook time:8 mins

Serves: 4


  • 2 skinless chicken breast fillets (650g)
  • 1 cup (100g) Edgell Instant Mash (dry flakes)
  • ¼ cup grated parmesan cheese
  • ¼ cup seasoned flour
  • 2 eggs, beaten
  • Oil for shallow frying
  • Lemon Wedges for garnish


Step 1

Cut chicken breasts in half lengthways. Flatten each piece of chicken to a thickness of 1cm between sheets of plastic wrap.

Step 2

In a medium bowl combine Edgell Instant Mash (dry flakes) and parmesan cheese. Coat chicken lightly with seasoned flour, dip into beaten egg and then place into combined Instant Mash and parmesan cheese, pressing coating firmly onto chicken. Refrigerate until required.

Step 3

Pour enough oil to a 1cm depth into a frying pan and heat. Add chicken and cook for 3-4 minutes on each side. Serve with salad.

Tasty Tip!

“Seasoned flour” is plain flour lightly seasoned with salt and pepper.

Potato Crumbed Chicken Schnitzel
User rating:
  • 4

Featured in this recipe

  • Instant Mash 100g

    Instant Mash 100g

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