Seeded chicken schnitzel from Ottolenghi Simple (page 235) by Yotam Ottolenghi

Ingredients

turmeric
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coriander seeds
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EYB Comments

Can substitute sesame seeds for black sesame seeds, and white fish or butternut squash for chicken breast fillets.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber and lamb's lettuce salad; New potatoes with peas and coriander

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute sesame seeds for black sesame seeds, and white fish or butternut squash for chicken breast fillets.
amy_9scy2c on May 23, 2026

Quick and delicious. I decreased the panko mix by 25% and still had lots left. I will up the salt in the panko mix by 50% next time. I used Kashmiri mirch in place of cayenne.
Schooffiecooks on March 27, 2026

Made it with Romana pepper and also another day with prawns!
spvla on February 24, 2026

My favorite recipe from this book. Still figuring out how to get more salt to come through. I always end up having to salt it after cooking.
logan_50z9dh on February 21, 2026

I made this with roasted baby carrots and fondant potatoes. It was delicious. I left out the sunflower seeds because I forgot to buy them. I'll have to add them next time
janeths on January 05, 2026

Fantastic. A very nice crunch.
pamacea on September 20, 2025

Very good! Substituted flour for cornstarch because I couldn’t be bothered to dig out the flour bin for a small amount; tossed in some desiccated unsweetened coconut for fun. Very good and will make again!
darcie_b on July 27, 2025

I didn't really get any sunflower seed flavor, but overall this is a great schnitzel coating.
apw2020 on January 21, 2025

This is delicious, BUT it left my kitchen covered in oil and smelling like canola. Not sure I would make again!
Stephenn31 on November 23, 2024

Don’t miss the sunflower seeds which add a nice nutty flavour. Easy and filling
averythingcooks on April 16, 2024

I made a 1/2 recipe for 6 good sized fingers. There was a tiny bit of extra flour, exactly enough egg & definitely extra seedy panko (should have followed member comments re: not putting it all in the plate at once.) I spritzed them with olive oil before cooking in the air fryer & they were beautifully crisp. We loved the taste/texture of the coating but I really wish I had seasoned the meat 1st. We used a za'atar ranch for dipping and this is worth repeating.
Pandan on April 13, 2024

Really quite easy to prepare. I just made half the amount of breading and I had no leftovers. Prepared it in the Ninja grill airfryer with a thermometer. Sprayed it with avocado oil a little bit, came out really crunchy that way.
megrmajer on March 26, 2024

Ditched the turmeric, coriander, cayenne for small children and was a big hit. So good with roasted potatoes and green beans.
pomegranate on September 05, 2022

This was surprisingly easy and very tasty. I salted the chicken beforehand and omitted salt from the breading. Will definitely make again!
clkandel on January 07, 2021

Lots of flavor in the coating. Made this in the air fryer and the coating came out very crispy with moist chicken.
halfasleep on December 25, 2020

Pretty good. The way the crust is made, it reheats very well. I agree with the other reviewers- it could have used a little more salt, and definitely works better with a lemon or some dip. I had a tahini lemon sauce on hand and it went together very well.
anya_sf on May 05, 2020

I cooked 3 large chicken breasts, one with a tender, so I cut that into 4 pieces. Trying to conserve eggs, I found that 1 egg was just enough to dip all the pieces. There was at least twice as much breadcrumb mixture as needed. The coating turned out super crunchy (even after keeping warm in a 250 degree oven for 20 minutes) and pretty tasty. The lemon really helped boost the flavor. I thought it could use a little extra salt.
joneshayley on April 19, 2020

Loved this! Easy to prepare and cook. The crust is flavourful and crunchier than any other schnitzel I’ve made, Loved by everyone who ate them.
Rutabaga on June 10, 2019

This is a delicious variation on schnitzel, but be sure to serve with lemon wedges, as I found the coating rather dry on its own. Since the kids aren't big fans of "seeds", I also cooked plain chicken for them. While I used almost twice the amount of chicken called for, there was still, as others have noted, a lot of breadcrumbs left over. Next time, I would set half of the crumbs aside so that they could be safely stored for future use.
e_ballad on March 28, 2019

Unlike some of the other recipes in the book that are still relatively lengthy to prepare, this is a very quick dish to make. We weren’t as taken with the flavour as some of the other reviewers.
hannah_n on March 20, 2019

I've made this once and it was a real crowd-pleaser! I made plenty of extra coating, and have stored it in a jar in the pantry for next time. I found the recommended cooking time for the schnitzels was too long - I overcooked my first batch - so I'd suggest keeping an eye on it while it cooks. I can't wait to eat this again.
JennyHay on December 27, 2018

I used chicken tenderloins which worked well. A lovely crunchy coating.
mgmcewen on October 21, 2018

We've made this twice and love it! The coating mix though makes waaay too much coating for the number of chicken breasts. I recommend starting with half for dipping so if you don't use it all you can save to use in the future.
Zosia on October 19, 2018

Family really enjoyed this variation on a schnitzel. The coating was very crisp and nutty and delicious but it was also more involved than I anticipated and it took me quite a bit longer than 30 min to get this dish to table; I think the suggestion to make the breadcrumb mixture to keep on hand is a good one. My 4 chicken breasts weighed 1100g, almost double what the recipe states but there was enough coating for all. I served this with the tomato, chard and spinach dish from the same book.