Easy curried schnitzels

Print This Recipe

“Traditional schnitzels get a fragrant lift with curry powder and turmeric” – Phoebe Wood.


2/3 cup (100g) plain flour
1½ tbs mild curry powder
1 tsp ground turmeric
3 eggs, lightly beaten
250g fresh breadcrumbs
4 chicken breast fillets with wing bone attached (chicken supremes)
Sunflower oil, for shallow-frying
1 cup (280g) Greek yogurt
1 tsp ground cumin
Juice of ½ lemon, plus extra wedges to serve
Fried curry leaves, to serve


  1. Place flour on a plate and stir in curry powder, turmeric and 1 heaped teaspoon of salt flakes. Place eggs in a large bowl and breadcrumbs on a large tray. Working with a breast at a time, place chicken fillets between 2 sheets of plastic wrap or baking paper and, using a rolling pin, pound out to a thickness of 1cm.
  2. Dust the fillets heavily in spiced flour, then dip into egg, allowing excess to drip off, then press into breadcrumbs. Chill for 15 minutes.
  3. Heat oil in a large, deep frying pan over medium-high heat. Add schnitzels (you may need to do this in 2 batches) and cook for 5-7 minutes on each side until crisp and golden.
  4. Combine yoghurt in a bowl with cumin, lemon juice and salt and pepper. Serve schnitzels with cumin yoghurt, lemon wedges and fried curry leaves.

Credits: Delicious