Crispy Chicken Schnitzel with Homemade Hollandaise Sauce
This Crispy Chicken Schnitzel with Homemade Hollandaise Sauce is perfectly golden, crunchy, and incredibly juicy. Tender butterflied chicken is coated in crispy panko breadcrumbs, pan-fried until golden brown, and finished with a silky homemade Hollandaise sauce. It's an elegant yet easy dinner that's perfect for both weeknight meals and special occasions.
Servings: 4
Ingredients
For the Chicken Schnitzel:
- 2 Large chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ cup Plain all-purpose flour
- 2 Large beaten eggs
- 2 cups Panko breadcrumbs
- Vegetable oil (for shallow frying)
For the Hollandaise Sauce:
- 2 Egg yolks
- 120 g Unsalted melted and kept warm butter (½ cup)
- 1 tbsp Fresh lemon juice
- 1 tsp Vinegar
- Salt (to taste)
- Black pepper (to taste)
For Serving:
- Finely chopped fresh parsley
- Mixed salad greens
Instructions
- First, prepare the chicken breasts by carefully butterflying each piece horizontally, making sure not to slice completely through. Open the chicken like a book, then place it between parchment paper or plastic wrap and gently pound it using a meat mallet or rolling pin until it reaches an even thickness of about ¼ inch (6 mm). This step is essential because it helps the chicken cook evenly while keeping the schnitzel tender and juicy. After that, pat the chicken completely dry with paper towels and season both sides generously with salt, black pepper, paprika, garlic powder, and onion powder, ensuring every piece is evenly flavoured.
- Next, prepare a simple breading station by placing flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls. Begin by coating each seasoned chicken cutlet lightly in flour, making sure to shake off any excess. Then, dip the chicken into the beaten eggs until fully covered, allowing the coating to stick properly. Finally, press the chicken firmly into the panko breadcrumbs on both sides to create a thick, crispy crust. Once coated, place the schnitzels on a tray and allow them to rest briefly while heating the oil.
- Meanwhile, heat vegetable oil in a large frying pan over medium heat until hot. To check if the oil is ready, add a few breadcrumbs and make sure they sizzle immediately without burning. Carefully place the breaded chicken schnitzels into the pan, making sure not to overcrowd the surface. Fry each piece for around 4–5 minutes on each side until the coating turns beautifully golden brown, crisp, and the chicken is fully cooked through. Once cooked, transfer the schnitzels onto a wire rack so excess oil drains while the crispy texture is maintained.
- Fill a small saucepan with a few centimeters of water and bring it to a gentle simmer. Place the egg yolks and lemon juice into a heatproof bowl set over the saucepan, ensuring the bottom of the bowl does not touch the water. Whisk continuously for 1–2 minutes, until the egg yolks become pale, slightly thickened, and fluffy.
- Slowly drizzle in the clear, liquid melted butter while whisking constantly. Leave the white milk solids behind in the saucepan or measuring jug, adding only the clear golden butter to the egg yolks. Add the butter gradually while whisking continuously until all of the butter has been incorporated and the sauce is thick, glossy, and creamy. Season with salt and freshly cracked black pepper to taste. If the Hollandaise becomes too thick, whisk in 1 teaspoon of water at a time until it reaches your desired consistency.
- Finally, place the crispy chicken schnitzels onto serving plates and generously spoon the warm Hollandaise sauce over the centre. Finish with freshly chopped parsley for a fresh burst of flavour and colour. Serve immediately alongside mixed salad greens, roasted vegetables, mashed potatoes, fries, or your favourite side dish for a restaurant-style meal that is crispy, creamy, and full of flavour.