We eat chicken schnitzels at least once a week, sometimes twice! They’re the easiest things to pop in the oven and update with a few ingredients to make a delicious dinner.
On Friday night we used them to make burgers with bacon, mayo, rocket, sliced red onion and guacamole. Or try this pork schnitzel and pineapple slaw recipe.
Another weekday favourite is to make some cauliflower mash flavoured with nutmeg and a creamy mushroom sauce to serve with the schnitzels.
I also love baking them once to cook through, and then baking them again for 10 minutes topped with chopped ripe tomato, red chilli and slices of mozzarella. They’re delicious served with creamy mashed potato, butter bean mash or quick smashed minted peas.
One last idea I can’t resist is smothering them with a Thai curry sauce. Fry a sachet of curry paste and stir in a can of coconut milk or cream. Warm through, then pour the sauce over the chicken schnitzels and serve with black Thai rice or jasmine rice.