Seeded chicken schnitzel from Essential Ottolenghi: A Collection (page 235) by Yotam Ottolenghi

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.

  • 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.

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