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Samba Chicken Schnitzel


This recipe showcases The Spice Peddler's Samba Seasoning and adds a fantastic Latin twist to the classic chicken schnitzel. You can also adapt the recipe and use pork or veal. Serves 4.


1 cup flour

1 tablespoon Spice Peddler's Samba Seasoning

3 eggs, beaten well

4 skinless, boneless chicken breasts, butterflied and pounded (place the chicken between two sheets of cling film and pound using a rolling pin)

2 cups breadcrumbs (preferably panko bread crumbs)

1/2 cup canola oil


Mix the flour and the Samba Seasoning and coat the chicken breasts in the mix.

Dip the chicken breasts in the eggs and then coat with the breadcrumbs. Press lightly.

Heat the oil and fry the chicken over a moderate to high heat for 3-4 minutes, turning once.

Transfer the chicken to a paper towel lined with baking parchment whilst you cook the rest of the chicken breasts.

Serve with salad or potatoes.


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