Matt Preston’s Chicken Schnitzel

I have written here earlier about Masterchef Australia being one of my top favorite food shows on TV. This is only the second time I am attempting a dish from the show. This one is by food critic and judge Matt Preston during a masterclass in Season 9 of the show. While he made a host of other dishes along with this schnitzel including sweet potato chips and a mayonnaise, I decided to tread cautiously and chose to make only one item. This schnitzel is so simple and easy to make and fairly healthy, given that it is baked. While I have made minor changes to the original version (you can find the recipe here), I am stoked with how it turned out! With a wedge of lemon and a cold drink, this dish is good to go 🙂 Happy fourth of July!

Ingredients:

Chicken Breast – 700 gms
Butter – 5 tbsp
Dried Thyme – 1/4 tsp
Red chilli flakes – 1/4 tsp
Whole Wheat Bread crumbs – 1 cup
Grated parmesan cheese – 1/2 cup

Method:

  • Pre-heat the oven to 390 degrees Fahrenheit or 200 degrees Celsius
  • Prepare at least two baking trays, lining them with aluminium foil
  • Place the butter in a heat-proof bowl over simmering water and allow to melt; once melted, turn off gas
  • Meanwhile, place the chicken breast in between parchment paper and flatten it out using a mallet or a rolling pin
  • Cut into strips and keep aside
  • In a flat-bottomed dish, combine the bread crumbs, cheese, thyme and chilli flakes
  • Place the chicken strips in the melted butter and coat them well
  • Remove the strips, shaking off excess butter and place them in the crumb mixture
  • Toss the chicken pieces ensuring they are coated completely in crumb
  • Place the chicken in the prepared trays
  • Bake in the oven for about 20 minutes, flipping the pieces mid-way through the cook
  • Serve hot on a bed of salad with a ranch or mayonnaise dressing

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