Buttermilk Marinated Chicken Schnitzel recipe

Finlay's Buttermilk ShnitzelDeliciously light, this simple and understated buttermilk marinated chicken schnitzel recipe is a popular favourite at restaurant Goode & Wright. Now the man behind the menu, Finlay Logan, brings you his famous buttermilk marinated chicken schnitzel recipe to recreate in your own home.

Serves: 1

Preparation time: 12 – 24 hours

Cooking time: 20 minutes

What You’ll Need:

  • 1 bonless skinless corn fed chicken breast
  • 100ml buttermilk
  • 25g Chilli powder
  • 1 star anise
  • 1 duck egg yolk
  • 100g Panko breadcrumbs

What To Do:

  • Flatten the chicken breast between clingfilm using a rolling pin.
  • Toast the dry spices in a smoking hot non-stick pan till they release their oil.
  • Mix the spices into the buttermilk.
  • Add the Duck egg yolk and mix well.
  • Marinade the chicken breast in the buttermilk marinade for 12 hours up to 24 hours.
  • Remove the chicken breast, draining off most of the buttermilk and dip it in the Panko breadcrumbs, coat the chicken thoroughly with the Panko.
  • Pan-fry the chicken in a non-stick pan in foaming butter until golden on both sides.
  • Put in a 180c oven for 5 minutes and make sure chicken is firm before serving.
  • Serve with a simple mixed leaf salad or fries and lemon wedge.


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