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Overhead photo of sesame-crumbed chicken schnitzel with potato wedges, pear and salad AI-generated image, for illustration only.
NeverFeeds AU Recipes

Sesame Chicken Schnitzel

with Potato Wedges, Pear & Soy Mayo

Chicken ⏱ 30–40 min Medium Lined oven tray · Large frying pan

Proper crunch on the outside, juicy in the middle — sesame seeds toasted right into the crumb — served with oven wedges and an unexpectedly good pairing of pear, cucumber and a soy-spiked mayo.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for shallow-frying, white wine vinegar for the salad dressing, and salt & pepper.

Method

  1. Get the wedges in the oven

    Preheat the oven to 200°C fan-forced (220°C standard). Cut the potato into thin wedges, toss on a lined tray with oil and salt, and spread them out in a single layer — crowding them steams instead of crisping. Bake 25–30 minutes.

  2. Prep the salad and the sauce

    Slice the cucumber into half-moons and the pear thinly. Whisk together the vinegar and a drizzle of oil for the dressing, and set both aside. In a separate small bowl, stir the mayonnaise and soy sauce together — that's your dipping sauce.

  3. Pound and crumb the chicken

    Place each chicken breast between two sheets of baking paper and pound with a rolling pin or the base of a pan until it's an even 1cm thick — this is what stops the schnitzel drying out before the middle's cooked. Set up three shallow bowls: flour seasoned with salt and pepper, beaten egg, and the panko mixed with sesame seeds. Dip each piece through flour, then egg, then the sesame crumb, pressing gently so it sticks.

  4. Shallow-fry

    Pour enough oil into a large frying pan to coat the base generously and heat over medium-high. Cook the schnitzels 3–4 minutes a side until deep golden and cooked through, then rest on a paper-towel-lined plate for a minute.

  5. Toss the salad

    Add the cucumber, pear and salad leaves to the dressing and toss gently.

  6. Serve

    Plate the schnitzel with the wedges and salad, and put the soy mayo on the side for dipping.

Crumbing tip: keep one hand for the wet ingredients and one for the dry — it stops your fingers turning into a solid crumb-covered mess halfway through.