Chicken Schnitzel Fingers

  • Servings : 12 - 16 fingers
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Harry loves our homemade fish fingers so I wanted to do something similar with chicken. These are quick to make and you can use different herbs that your kids might like. Either bake or fry and serve as a snack or with salad, or veggies and home made potato chips. You can also use these as party snacks served in a cup with a little dip at the bottom.

Nutrition note:  Chicken breast fillets are a leaner choice than chicken thighs however they can become dry if they are overcooked.  If using chicken thigh fillets be sure to trim the excess fat.

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  • 500g chicken breast or thigh
  • 1/2 cup plain flour
  • 1 egg
  • 1/2 cup milk
  • 1 lemon, zested
  • 1 tbs chopped parsley
  • 1 clove garlic, crushed
  • 1 1/2 cups multigrain bread crumbs
  • 3 tbsp extra virgin olive oil


Step 1

Place the chicken between cling wrap and beat using a kitchen mallet or rolling pin until flat. Slice meat into finger strips. -

Step 2

In a bowl, beat the egg and milk together. In a second bowl mix the breadcrumbs, herbs, lemon zest and garlic. Coat the chicken strips in flour, then dip the egg mixture and then press into the breadcrumb mixture until well coated. -

Step 3

Using a large fry pan, heat the oil over medium. Add the strips of chicken and fry for a few minutes either side, or until golden, crunchy and cooked through. -

Step 4

Drain on paper towel and serve. -

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Recipe Comments

  1. posted by Annemarie on October 14, 2013

    I made these for tea tonight and they were delicious!! So much tastier than schnitzels from the butcher. I left out the garlic as I didn’t have any but they were so tasty. Now my husband wants me to try the fish fingers.

  2. posted by Michelle on January 16, 2014

    These sound yum. If I was to bake strips of chicken breast, for how long and at what temperature?

    • posted by Allie on January 16, 2014

      Hi Michelle. Thanks for your comment. I would say to pre-heat the oven to 180 degrees Celsius and bake the chicken pieces for around 20-30 minutes turning once at 10 minutes. This is just a guide depending on the size of your chicken, you may just have to use your judgement to decide when the chicken is cooked through. I hope that helps, Ax

  3. posted by Liz on May 25, 2014

    Hi, my kids have an egg allergy. Is there a way of crumbing meat without using egg? Thank you in advance 🙂

  4. posted by cristina on October 14, 2014

    Hi thanks awesome site, can u pls include instructions on how to freeze? Do i cook then freeze or freeze raw, thaw and cook? How long does it last in the freezer cooked or raw? Pls include all these
    Thanks a million

    • posted by Allie on October 23, 2014

      Hi Cristina, you can crumb and freeze raw or cook and freeze. They should last 1 – 2 months either way if stored correctly. Defrost in the fridge and then pan fry or oven bake. Enjoy, Ax

  5. posted by cristina on October 14, 2014

    P.s and u could edit all recipes with instructions on how to freeze cooked or raw and how long it would last in the freezer seeing as its a site on freezer meals (unless ive missed it) thanks keep the recipes coming!

  6. posted by MARY ROSE GRECH on January 25, 2015


    My son has a milk allergy. Can I substitute the milk with something else/

    • posted by Allie on February 5, 2015

      Yes, water should be fine.


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