October 2026- Aussie Pub-Style Schnitty
Ingredients
- Chicken Breasts, boneless skinless · 4
- slices Mozzarella Cheese · 4
- slices White Sharp Cheddar · 4
- Parmesan, grated · 2 tablespoons
- Herbie's Schnitty Seasoning · 3 tablespoons
- All Purpose Flour · 1 cup
- Eggs, beaten · 2
- Panko Breadcrumbs · 2 cups
- (10oz) Jar Sweet Chili Sauce (Mae Ploy Suggested) · 1
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.
Place a slice of mozzarella and cheddar in the center of each chicken breast. Sprinkle with Parmesan, parsley, and Herbie's Schnitty Seasoning.
Fold the chicken over the filling and press the edges firmly together. - The cheese needs to be completely enclosed.
Coating the Schnitty: Start by setting up 3 bowls - one for flour, one for eggs, and one for panko breadcrumbs seasoned with Herbie's 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 serving. Slice the chicken into ¼ inch pieces and serve with Sweet Chili Sauce on the side for dipping.
