Chicken Schnitzel
This is a proper pub-style dinner done at home. Crispy panko schnitzel, buttery mash and a Diane sauce that’s rich, glossy and doesn’t take a long list of ingredients to get right.
Diane sauce is built on gravy granules dissolved in boiling water rather than a stock reduction, which sounds like a shortcut but genuinely works — the tomato paste and Worcestershire sauce do a lot of the heavy lifting for flavour, and a splash of cream at the end brings it all together.
Butterflying the chicken breast means it cooks fast and evenly, so by the time the crumb is golden the inside is properly done too. Serves two, and it’s the kind of meal that feels like more effort than it actually is.
Chicken Schnitzel & Diane Sauce
SCHNITZEL · CHICKEN · RESTAURANT · MEDIUM
Pub-quality without the pub prices
Butterflying and flattening the chicken breast means an even thickness throughout, so the crumb crisps up at the same rate the chicken cooks through. No dry edges, no undercooked centre.
The Diane sauce comes together in the same time it takes to fry the schnitzel, so there's no juggling multiple pans or timing things down to the second. Tomato paste, Worcestershire and a splash of cream give it that deep, savoury flavour without a long ingredient list.
Buttery mash underneath soaks up the sauce, and the whole plate comes together like something you'd order out, minus the wait for a table.
Chicken Schnitzel & Diane Sauce
Ingredients
Creamy Mash
- 800 g All-Rounder Potatoes Peeled & Quartered
- 56 g Unsalted Butter
- 125 ml Milk or Cream
- Salt & Ground White Pepper To Taste
Pub-Style Diane Sauce
- 28 g Unsalted Butter
- 2 Garlic Cloves Grated
- 5 g Tomato Paste
- 15 g Beef Gravy Granules
- 300 ml Boiling Water
- 15 ml Worcestershire Sauce
- 80 ml Thickened Cream
- Salt & Pepper To Taste
Chicken Schnitzel
- 2 Chicken Breasts Butterflied
- 105 g Plain Flour All-Purpose
- 2 Whole Eggs Beaten
- 90 g Panko Breadcrumbs
- Salt & Pepper To Taste
- Neutral Oil For Frying
- Flat Leaf Parsley Optional
- Lemon Wedges Optional
Method
The Mash
- Place the potatoes in a pot and cover with cold salted water. Bring to the boil and cook for 15-18 minutes until fork-tender. Drain well.
- Add the butter and cream and mash until smooth. Season with salt and white pepper. Cover and keep warm.
The Diane Sauce
- Melt the butter over medium heat. Add the garlic and cook for 30-45 seconds until fragrant. Add the tomato paste and cook for 1 minute until slightly darker.
- Dissolve the gravy granules in boiling water and pour in while stirring. Add the Worcestershire sauce and cracked black pepper. Simmer for 2-3 minutes until slightly thickened. Stir in the cream and simmer for another 2-3 minutes until glossy. Keep warm on low heat.
The Schnitzel
- Butterfly the chicken breasts and flatten to about 1cm thick. Season both sides with salt and pepper.
- Set up three bowls: flour, beaten egg and panko breadcrumbs. Coat the chicken in flour, dip in egg, then coat in breadcrumbs. Press firmly so they stick well.
- Heat oil to 170°C (340°F). Carefully add the schnitzel and cook for 3-4 minutes per side until golden, crisp, and the chicken is cooked through, reaching an internal temperature of 74°C (165°F). Transfer to a rack and rest for 1 minute.
- Plate with mash first, schnitzel on top, and Diane sauce poured over. Finish with parsley and lemon wedges if using.
What is Diane sauce?⌄
Traditionally it's a pan sauce made with cream, mustard and Worcestershire sauce, usually served with steak. This pub-style version leans on beef gravy granules and tomato paste for a quicker, more savoury take that pairs just as well with chicken.
Can I use chicken thigh instead of breast?⌄
Yes, thigh works well and stays juicier. Flatten it out to a similar thickness as the breast so it cooks evenly and the crumb doesn't burn before the middle is done.
Why butterfly and flatten the chicken breast?⌄
It gives you an even thickness across the whole piece, so the crumb doesn't overcook on the outside while the middle is still catching up. It also means a shorter cook time overall.
Can I make the sauce without gravy granules?⌄
Yes, substitute the granules and water with 300ml of good beef stock instead, and let it reduce slightly longer to get the same thickness. The tomato paste and Worcestershire sauce still carry most of the flavour.
