Uploaded April 2026 | Updated September 2026, 2 weeks ago
Everything bagel chicken schnitzels
Serves 4 | Prep 15 mins (+ 30 mins chilling time) | Cooking 15 mins
2 Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
1 cup (150g) plain flour
2 Coles Australian Free Range Eggs
11/2 cups (110g) panko breadcrumbs
¼ cup (75g) Coles Everything Bagel Seasoning
Vegetable oil, to shallow-fry
Lemon wedges, to serve
Sriracha mayo
1/3 cup (100g) mayonnaise
1 tbs lemon juice
1 tbs sriracha or chilli sauce
Apple & celery salad
1 tbs honey
2 tbs white wine vinegar
2 tsp Coles Dijon Mustard
¼ cup (60ml) extra virgin olive oil
2 Pink Lady apples, thinly sliced
¼ bunch celery, shaved, tender leaves reserved
120g pkt baby rocket leaves
½ cup (50g) walnuts, toasted, chopped
75g blue cheese, crumbled
1. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound until 1cm thick. Repeat with remaining chicken.
2. Place the flour in a shallow bowl. Season. Lightly whisk eggs in a separate shallow bowl. Combine breadcrumbs and bagel seasoning in another shallow bowl. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on a baking tray. Repeat with remaining chicken, flour, egg and breadcrumb mixture. Place in the fridge for 30 mins to chill.
3. Meanwhile, to make the sriracha mayo, whisk mayonnaise, lemon juice and sriracha or chilli sauce in a small bowl until combined.
4. Place the honey, vinegar, mustard and oil in a screw-top jar and shake to combine. Season. Place the apple, celery, reserved celery leaves, rocket, walnut and cheese in a bowl. Drizzle with dressing and toss to combine.
5. Add enough oil to a large frying pan to come 2cm up the side of the pan. Heat over medium-high heat. Cook the schnitzels for 4-5 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.
6. Divide schnitzels and salad among serving plates. Serve with sriracha mayo and lemon wedges.
Everything bagel chicken schnitzels
Serves 4 | Prep 15 mins (+ 30 mins chilling time) | Cooking 15 mins
2 Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
1 cup (150g) plain flour
2 Coles Australian Free Range Eggs
11/2 cups (110g) panko breadcrumbs
¼ cup (75g) Coles Everything Bagel Seasoning
Vegetable oil, to shallow-fry
Lemon wedges, to serve
Sriracha mayo
1/3 cup (100g) mayonnaise
1 tbs lemon juice
1 tbs sriracha or chilli sauce
Apple & celery salad
1 tbs honey
2 tbs white wine vinegar
2 tsp Coles Dijon Mustard
¼ cup (60ml) extra virgin olive oil
2 Pink Lady apples, thinly sliced
¼ bunch celery, shaved, tender leaves reserved
120g pkt baby rocket leaves
½ cup (50g) walnuts, toasted, chopped
75g blue cheese, crumbled
1. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound until 1cm thick. Repeat with remaining chicken.
2. Place the flour in a shallow bowl. Season. Lightly whisk eggs in a separate shallow bowl. Combine breadcrumbs and bagel seasoning in another shallow bowl. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on a baking tray. Repeat with remaining chicken, flour, egg and breadcrumb mixture. Place in the fridge for 30 mins to chill.
3. Meanwhile, to make the sriracha mayo, whisk mayonnaise, lemon juice and sriracha or chilli sauce in a small bowl until combined.
4. Place the honey, vinegar, mustard and oil in a screw-top jar and shake to combine. Season. Place the apple, celery, reserved celery leaves, rocket, walnut and cheese in a bowl. Drizzle with dressing and toss to combine.
5. Add enough oil to a large frying pan to come 2cm up the side of the pan. Heat over medium-high heat. Cook the schnitzels for 4-5 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.
6. Divide schnitzels and salad among serving plates. Serve with sriracha mayo and lemon wedges.
