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Recipe Detail Page
Curried Chicken Schnitzel with Curry Ketchup
Travel 2025
Super crispy and doused with curry ketchup, these delicious schnitzel will make you dream of Berlin. When purchasing the chicken, you may find the tenders are still attached to the meat. If that’s the case, consider them a bonus and remove them from the breast. They can be separately pounded, dredged, then fried as a snack for the cook. You can find Hela brand curry ketchup at Denninger’s (denningers.com).
Serves 4
4 large boneless, skinless chicken breasts, about 1/2 lb (225 g) each
Salt to taste
1 cup (250 mL) all-purpose flour
1 1/2 tsp (7 mL) curry powder
4 large eggs
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) unseasoned bread crumbs
Canola oil for frying
Shaved green cabbage, lemon cheeks (see TIP) and curry ketchup (preferably Hela brand) for serving
1. Place each chicken breast on a piece of parchment paper and cover with a second piece of parchment. Pound, using a rolling pin, until chicken breast is between 1/8 inch and 1/4 inch (3 mm and 5 mm) thick. Transfer to a large baking sheet. Repeat with remaining breasts. Season both sides with salt.
2. To set up a breading station, whisk flour with curry powder in a shallow bowl or pie plate. Beat eggs with Dijon in a second shallow bowl or plate. Place bread crumbs in a third shallow bowl or plate. Working one breast at a time, coat with flour mixture, shake off excess then dip in egg mixture. Coat evenly, allowing excess to run off before transferring to bread crumbs. Lightly press bread crumbs into meat to adhere. Transfer breaded breasts to a wire rack set over a baking sheet. Repeat with remaining breasts.
3. Preheat oven to 200°F (93°C).
4. Pour a 1/4-inch (5-mm) depth of oil in a large cast-iron skillet or heavy-duty frying pan. Set over medium-high heat. Once oil is hot, add 1 breaded breast. Cook, flipping halfway through, adjusting heat as necessary, until deeply golden-brown and cooked through, 5 to 7 minutes. Transfer to a separate wire rack set over a baking sheet and place in oven to keep warm. Repeat with remaining breasts.
5. To serve, arrange schnitzel on a platter along with cabbage and lemon cheeks. Generously drizzle curry ketchup over schnitzel. Serve immediately with additional curry ketchup.
Serves 4
TIP Lemon cheeks are like lemon wedges, but seedless, prettier and easier to squeeze. To cut, hold the lemon vertically and cut into four pieces around the core (you should have 2 full cheeks and 2 half cheeks). A quick online search yields lots of how-to videos.
