Hot Honey Chicken Schnitzel Recipe

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Hot Honey Chicken Schnitzel

Servings

Serves 4

Prep time

15 minutes

Cook time

25 minutes

Crispy chicken schnitzel with a twist. Dipped in an egg and Hot Honey Aioli mix before being coated in panko. Served alongside a hot honey potato salad, pickled red onion and lemon.

Ingredients

For the schnitzel:
4 chicken breasts (butterflied or pounded thin)
2 eggs
3 tbsp Hot Honey Aioli
150g panko breadcrumbs
Salt & black pepper
Vegetable oil (for frying)
For the potato salad:
800g new potatoes
3 tbsp Hot Honey Aioli
3 tbsp Greek yoghurt
1 tbsp fresh dill (chopped)
1 tbsp fresh parsley (chopped)
Spring onion (chopped)
½ small red onion (finely diced)
Salt & pepper to taste
To finish:
Pickled red onion, homemade or shop-bought
Lemon wedge

Directions

Make the potato salad:

Bring a large pan of salted water to the boil.

Add the new potatoes and cook for 15–20 minutes until tender.

Drain and leave to cool slightly, then halve or slice into bite-sized pieces.

In a large bowl, mix together: Hot Honey Aioli, Greek yoghurt, dill & parsley, chopped red onion.

Mix in your cooked potatoes, spring onion, salt & pepper, before putting to the side.

Make the schnitzel:

Set up two bowls:

Eggs whisked with Hot Honey Aioli
Panko breadcrumbs

Coat each chicken breast: into egg + aioli, then into panko (press to coat well)

Heat 1–2cm vegetable oil in a frying pan over medium heat.

Fry for 3–4 minutes per side until golden, crispy, and cooked through.

Transfer to kitchen paper to drain.

Serve:

Plate the schnitzel with a generous spoon of potato salad

Add pickled onions on the side.

Finish with a squeeze of lemon and a drizzle of Hot Honey Aioli.

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