isithalal.food · Recipes

Halal chicken schnitzel

Grilled sage-breadcrumb schnitzels made with Halal chicken escalopes instead of pork chops, brushed with butter and cooked until there is no pink in the middle.

German · Main · Easy · 8 schnitzels · 35 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Schweineschnitzel is pork, Wiener schnitzel is veal, and a chicken schnitzel is only Halal from Halal-slaughtered chicken.

Halal-critical ingredients

• The meat: The published recipe uses pork chops, Schweineschnitzel is pork, and Wiener schnitzel is veal, which needs Halal slaughter too. Use chicken from a Halal butcher or a certified pack. When ordering schnitzel, ask which meat it is. See Schnitzel, Chicken and Pork.
• Frying fat when eating out: Restaurant schnitzels are often fried in fat shared with pork. Ask what the schnitzel is fried in; this version is grilled with butter. See Schnitzel.

Ingredients

Schnitzels

• 4 Halal chicken breasts, halved through the middle to make 8 thin escalopes (instead of 8 pork chops)
• 2 eggs, beaten
• 1 handful sage leaves, finely chopped
• 140 g dried breadcrumbs
• 4 tbsp butter, melted

Method

1. Make the escalopes. Lay each chicken breast flat and slice it horizontally through the middle to make two thin escalopes of even thickness. Pat them dry.
2. Coat. Mix the sage and breadcrumbs on a plate with a little seasoning, and pour the beaten eggs onto another plate. Dip each escalope in the egg, let the excess drip off, then press it into the breadcrumbs until well covered. You can freeze them at this point.
3. Grill the first side. If frozen, defrost completely. Lay the schnitzels on a lightly greased baking sheet, brush with a little of the melted butter and cook under a medium grill for 7 to 10 minutes until browned.
4. Grill the second side and check. Turn them over, brush with more butter and grill for about 7 minutes more until crisp and browned all over. Cut into the thickest one: the chicken must be white all the way through with no pink, so give it a few minutes more if not.
5. Serve. Serve straight away with green beans, peas and mashed potato, or with lemon wedges.

Allergens

gluten (breadcrumbs), egg, milk (butter)

How this recipe was researched

Method adapted from BBC Good Food's 'Pork schnitzel' (8 boneless pork chops dipped in 2 beaten eggs, then 140 g dried breadcrumbs mixed with chopped sage; brushed with 4 tbsp melted butter and grilled under a medium heat for 7 to 10 minutes, turned, brushed and grilled 7 minutes more until crisp and cooked through). We replaced the pork chops with 8 Halal chicken escalopes, made by halving 4 breasts through the middle. The grilling times are the source's for pork chops; chicken must be cooked through with no pink, so the method says to check the thickest piece. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: schnitzel, not the finished dish.