Chicken Schnitty with Cos, Capers and Egg Salad

January 16, 2020
Chicken Schnitty with Cos, Capers and Egg Salad
Chicken Schnitty with Cos, Capers and Egg Salad

Chicken Ingredients

8-10 chicken tenderloin's

3 eggs

1 cup flour

2 tablespoons milk

2 cups panko breadcrumbs

1/2 cup grated parmesan cheese

Fresh thyme leaves

Salt and pepper

Vegetable oil for shallow frying


In a shallow mixing bowl, whisk the eggs with the milk.

Place the flour in a shallow mixing bowl.

Place the breadcrumbs, grated parmesan, thyme, salt and pepper in another shallow mixing bowl.


Toss the tenderloins in the flour mixer, then dip into the egg mixture.

Remove form egg mixture the press into the breadcrumb mixture to create an even coating.


Meanwhile warm a couple of cm's of vegetable oil in a large shallow frypan over high heat.

Carefully add chicken tenderloins and fry until golden approximately 3 minutes each side.

Finish in hot oven to cook through if necessary.


Salad Ingredients

3 tablespoons egg mayo

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

Pinch of chilli or sriracha sauce if desired


Combine all ingredients into a small mixing bowl to make salad dressing.



2 boiled eggs, grated.

1 tablespoon baby capers

Fresh dill, chopped.

Fresh thyme leaves

Sea salt and pepper


4 baby cos cut into wedges.

Place wedges on serving plate, drizzle with dressing and sprinkle over garnishes.


NOTE: Frying / Heavy Cooking - SP SP2 SE

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