A traditional pub classic featuring a golden and crispy chicken schnitzel served with creamy mashed potatoes and a rich Diane sauce. This recipe emphasises crumb texture, proper oil temperature control, and moisture retention techniques to achieve restaurant-quality results at home.
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1
Prepare the potatoes by cutting the peeled potatoes into evenly-sized chunks to ensure consistent cooking.
2
Boil the potatoes by placing them in a pot covered with cold salted water to about an inch above. Bring to a boil on high heat and cook for approximately 18 minutes until fork-tender.
3
Start the Diane sauce by melting butter over medium heat, then add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly.
4
Add the tomato paste and cook for 1 minute while stirring to deepen the colour and develop the flavour.
5
Dissolve the beef gravy granules in boiling water and pour into the pot while stirring over medium heat. Simmer for about 2 minutes until slightly thickened.
6
Stir in the Worcestershire sauce to taste, then add the thickened cream. Increase heat to medium-high, bring back to a simmer, and cook for about 1 minute until glossy and slightly thickened.
7
Taste the sauce and adjust seasoning with salt and black pepper as needed. Keep warm on low heat until ready to serve.
8
Prepare the chicken by butterflying each breast and gently tenderizing it with a meat mallet until approximately 1 cm thick. Season both sides with salt and pepper.
9
Set up three bowls: flour, beaten egg, and panko breadcrumbs. Coat the chicken thoroughly in the flour, making sure to cover all edges and crevices.
10
Dip the floured chicken into the egg wash, ensuring complete coverage with no dry spots, and massage gently to ensure the egg adheres well.
11
Transfer the chicken from the egg wash, allowing excess to drip off, then coat thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere well.
12
Shake off any excess breadcrumbs and place on a tray until ready to fry.
13
Drain the cooked potatoes and mash them until smooth. Optionally, use a potato ricer and sieve to remove any lumps for a silkier texture.
14
Add the cubed room-temperature unsalted butter and about 80 ml of thickened cream (or milk) to the mashed potatoes. Mix until the butter melts and the mash becomes silky and smooth.
15
Season the mashed potatoes to taste with salt and ground white pepper. Continue mixing until everything is combined and creamy.
16
Pour neutral oil into a large high-rimmed pan and heat over high heat to 170°C (340°F). Use a thermometer to ensure the correct temperature.
17
Once the oil is at temperature, carefully add the schnitzel to the pan. Shallow fry for approximately 3–4 minutes per side until golden and crispy, flipping as needed for even colour.
18
Remove the schnitzel when golden and fully cooked, drain on a tray, and let rest for about 5 minutes. Season lightly with sea salt flakes.
19
Plate by laying down the mashed potatoes first, then place the schnitzel on top. Pour the Diane sauce over and around the schnitzel. Garnish with flat leaf parsley and optionally serve with lemon wedges.
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