Koi Knives

Most people think chicken schnitzel is either greasy or dry… This version is crispy, golden and properly juicy every time. In this video, I’ll show you how to make a crispy chicken schnitzel using simple techniques so you get restaurant-quality results at home. This easy schnitzel recipe focuses on crumb texture, oil temperature control and moisture retention — the real reasons great schnitzel works. You’ll learn how to achieve a juicy chicken schnitzel with a light, ultra-crisp coating, plus practical tips to make it consistently at home without complicated ingredients. With over a decade of professional chef experience, I break down the small details that transform comfort food into something genuinely impressive. If you’ve ever struggled with soggy crumb or dry chicken, this method will change how you cook schnitzel forever. 👇 LINKS & TOOLS I USE DAILY Koi Knives — The knives featured in all my videos https://www.koiknives.com/discount/JackOvens Luvele Vacuum Sealer — What I use to store my meal prep https://www.luvele.com/?ref=qNAC7JWq6gdhha My Amazon Storefront (All Tools & Equipment): https://www.amazon.com/shop/chefjackovens 👇 RECIPE (Full Written Version) Serves: 2–3 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes Creamy Mash 800g (1.76lb) - All Rounder Potatoes, Peeled & Quartered 4 Tbsp (56g) - Unsalted Butter 1/2 Cup (125ml) - Milk or Cream Salt & Ground White Pepper Pub-Style Diane Sauce (No Mushrooms) 2 Tbsp (24g) - Unsalted Butter 2 - Garlic Cloves, Finely Minced 1 tsp (5g) - Tomato Paste 1 1/2 Tbsp (15g) - Beef Gravy Granules 300ml (300g) - Boiling Water 1 Tbsp (15ml) - Worcestershire Sauce 1/3 Cup (80ml) - Thickened Cream Salt & Pepper Chicken Schnitzel 2 - Large Chicken Breasts 3/4 Cup (90g) - Plain Flour 2 - Whole Eggs, Beaten 1 1/2 Cups (90g) - Panko Breadcrumbs Salt & Pepper Neutral Oil For Frying Flat Leaf Parsley, Optional Lemon Wedges, Optional Method Cook the Potatoes Place the potatoes in the pot and cover them with cold salted water. Bring to the boil and cook for 15–18 minutes until fork-tender. Drain well. Add butter and cream and mash until smooth. Season with salt and white pepper. Cover and keep warm. Make the Diane Sauce Melt butter over medium heat. Add garlic and cook for 30–45 seconds until fragrant. Then add tomato paste and cook for a minute until slightly darker. Dissolve the gravy granules in boiling water and pour them into the pot while stirring. Add Worcestershire sauce and cracked black pepper. Simmer for 2–3 minutes until slightly thickened. Stir in the cream and simmer for another 2–3 minutes until the sauce is glossy. Taste and adjust the seasoning. Keep warm on low heat. Prepare the Chicken Butterfly the chicken breasts and flatten them to about 1cm thick. Season both sides with salt and pepper. Crumb Schnitzel Set up three bowls: flour, egg and breadcrumbs. Coat the chicken in the flour, then dip it in the egg and finally coat it in the breadcrumbs. Press the breadcrumbs firmly so they stick well. Fry Schnitzel Heat the oil over medium heat to 170.c - 340.f. Carefully add the schnitzel to the pan. Cook for 3–4 minutes per side until golden and crisp. Transfer the schnitzel to a rack and let it rest for a minute. Plate First, mash the potatoes. Then place the schnitzel on top. Pour the Diane sauce over the schnitzel. Finish with parsley and lemon. 👇 JOIN MY CHANNEL MEMBERSHIP Get early access to videos & more: https://www.youtube.com/channel/UCp1Noy8hjImZ4R8o4ZVIM8w/join 👇 FOLLOW ME Instagram: https://www.instagram.com/chefjackovens TikTok: https://www.tiktok.com/@chefjackovens Facebook: https://www.facebook.com/chefjackovens 👇 AFFILIATE DISCLAIMER Some links above may be affiliate links that support the channel at no extra cost. #pubfood #schnitzel #chickenschnitzel