Classic chicken Schnitzel is breaded chicken, fried until crisp and golden. I decided to spice up this version by adding aromatic Garam Masala. Taking inspiration from Katsu Chicken, I also served it with rice and curry sauce. To compliment the Garam Masala, I made a silky butter chicken sauce and it ended up being one of the most delicious meals we’ve had in a long time. A must-try, for sure!
Ingredients needed
For the chicken schnitzel
Chicken. Boneless, skinless chicken breasts. Flour. Eggs. Panko bread crumbs. Use any dried breadcrumbs of your choice. Spices: Garam Masala, turmeric, garlic powder and paprika. Salt and pepper.
For the butter chicken sauce
Butter + Vegetable oil. Fresh garlic and ginger. Spices: I prefer using a combination of Garam Masala, paprika, cardamom and coriander. You can however use any curry powder/blend that you have or like. Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds. Chicken stock. Cream. Heavy / Whipping. Sugar. Optional, but I like the way it mellows the acidity of the tomatoes. Salt and pepper.
How to make chicken schnitzel
Can I make this ahead?
The chicken can be breaded up to an hour ahead and kept in the fridge until you’re ready to cook. The sauce can be made up to a week ahead and kept in an airtight container in the fridge.
Chicken schnitzel recipes
