Aussie Pub-Style Schnitty
Crispy outside - juicy chicken - hot, melted cheese surprise inside - that's a Schnitty worth making.
Ingredients
- For the Chicken ·
- boneless, skinless chicken breasts · 4
- Salt and black pepper ·
- For the Cheese Filling ·
- slices mozzarella or provolone · 4
- slices sharp cheddar · 4
- grated Parmesan · 2 tablespoons
- Herbies Schnitty Seasoning · 1 tablespoon
- For the Crumb Mix ·
- plain flour · 1 cup
- eggs, beaten · 2
- panko breadcrumbs · 2 cups
- Herbies Schnitty Seasoning · 2 teaspoons
- Salt and black pepper ·
Instructions
Prepare the Chicken
- Place each chicken breast between sheets of plastic wrap.
- Pound to about **¼-inch thick**.
- Season both sides with salt and pepper.
Add the Cheese
- Place a slice of mozzarella and cheddar in the center of each chicken breast.
- Sprinkle with Parmesan, parsley, and Schnitty Seasoning.
- Fold the chicken over the filling and press the edges firmly together. - The cheese needs to be completely enclosed.
Crumbing the Schnitty
- Set up three bowls:
- Flour
- Beaten eggs
- Panko, breadcrumbs, Schnitty Seasoning, salt, and pepper
- Coat each stuffed chicken breast in flour, then egg, then breadcrumbs.
- For extra protection against leaking cheese, dip it in egg and breadcrumbs a second time.
- Refrigerate for 20 minutes before cooking. This helps the coating set and keeps the cheese inside.
Cooking the Schnitty
- Heat about ¼ inch of vegetable oil in a skillet over medium heat.
- Cook the Schnitty gently for about 4–5 minutes per side, turning carefully, until deeply golden and the chicken reaches 165°F / 74°C internally.
- If the chicken is browning too quickly, reduce the heat. The center needs time to cook before the cheese escapes.
- Let the Schnitty rest for **2–3 minutes** before cutting.
Jenny's Tip: -
Serve with crispy hot chips, a simple green salad and lemon wedges. Cut the Schnitty open at the table so the melted cheese runs out onto the crispy crust
