Fast Recipes

Chicken schnitzel with buttermilk sauce

Looking for a super-crisp crumb on your schnitzels? Your search is over.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Schnitzels are often served with a compound butter such as caper or lemon butter. Here we've gone with a lighter buttermilk sauce. For the perfect golden crust, ghee is hard to beat because it has a higher smoke point and is therefore less likely to burn, or use oil and add a knob of butter towards the end to finish it off.


  • 2 chicken breasts, halved diagonally
  • 35 gm (¼ cup) plain flour
  • 2 eggs, beaten
  • 100 gm panko crumbs
  • 125 gm ghee
  • Shaved cabbage dressed with lemon juice and olive oil, to serve
  • Lemon wedges and shaved parmesan, to serve
Buttermilk-herb sauce
  • 90 gm mayonnaise
  • 60 ml (¼ cup) buttermilk
  • ½ cup coarsely chopped soft herbs, such as flat-leaf parsley and chives


  • 1
    Season chicken and pound between 2 sheets of baking paper to 5mm thick. Place flour, eggs and panko crumbs in separate bowls. Dust each piece of chicken evenly with flour, shaking off excess, dip into egg, then coat with crumbs, shaking lightly to remove excess.
  • 2
    Preheat oven to 100°C. Heat half the ghee in a large frying pan over high heat, add half the schnitzels, gently moving them around the pan to coat in ghee, and fry, turning once, until golden and cooked through (1½-2 minutes each side). Keep warm in the oven on a baking tray lined with baking paper and repeat with remaining ghee and chicken.
  • 3
    For buttermilk sauce, whisk mayonnaise and buttermilk in a bowl to combine. Stir in herbs and season to taste.
  • 4
    Serve schnitzels with cabbage salad scattered with parmesan, lemon wedges and buttermilk sauce.


Drink Suggestion: Cloudy aromatic tangy witbier.
Drink suggestion by Max Allen

  • undefined: Lisa Featherby