Poppadom chicken schnitzel with lime pickle mayo

Name: Poppadom chicken schnitzel with lime pickle mayo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 2
Ingredients: 2 skinless chicken breasts; 1 tbsp garam masala; 60g panko breadcrumbs; 3 poppadoms; 1 tsp nigella seeds; 2 tsp lime pickle; 2 tbsp mayonnaise; 10g coriander leaves; 10g mint leaves; 100g plain yogurt; 1 medium egg; Vegetable oil to shallow-fry; Mango chutney to serve

Pollyanna Coupland
Food producer, delicious.

Published: 28 Mar 25
Updated: 26 May 25

Inspired by everyone’s favourite Indian starter, this twist on classic chicken schnitzel uses crushed poppadums in the crumbs for texture and flavour. Meanwhile, the trio of sauces offer plenty of dunking opportunities.

Loved this schnitzel with a twist? Try our fish taco-inspired schnitzels next.

Serves 2
Prep time 20 min. Cook time 10 min

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Ingredients

2 skinless chicken breasts
1 tbsp garam masala
60g panko breadcrumbs
3 poppadoms
1 tsp nigella seeds
2 tsp lime pickle
2 tbsp mayonnaise
10g coriander leaves
10g mint leaves
100g plain yogurt
1 medium egg
Vegetable oil to shallow-fry
Mango chutney to serve

Method

Butterfly the chicken breasts (see Know-how) then, one by one, cover with a sheet of baking paper and, using a rolling pin or meat tenderiser, bash out until evenly flat and about 1cm thick. Sprinkle with the garam masala on both sides. Whizz the panko crumbs in a processor with the poppadoms until you have a fine crumb with small crispy poppadom flakes (no bigger than 5mm), then stir in the nigella seeds.
Prepare the dips: mix the lime pickle with the mayo and whizz the herbs with the yogurt in the cleaned processor (or using a stick blender) until the mixture is smooth and green.
Beat the egg with a pinch of salt in a large wide bowl and tip the whizzed crumb mixture onto a plate. Pour the oil into a frying pan just large enough to fit a schnitzel until it has a depth of around 2-3cm, then put over a medium heat. Dip a bashed chicken breast into the egg, then both sides in the crumbs to coat evenly. When the oil is hot enough, a breadcrumb should float and sizzle. Carefully lower the schnitzel into the hot oil and fry for a couple of minutes on each side, then drain on kitchen paper and sprinkle with sea salt flakes. Serve with the lime pickle mayo, mango chutney and coriander-mint yogurt.

Recipe from March 2025 Issue

Nutrition

Nutrition: per serving

Calories: 581kcals
Fat: 36g (5.4g saturated)
Protein: 42g
Carbohydrates: 22g (4.6g sugars)
Fibre: 1.7g
Salt: 1.2g

delicious. tips

Butterflying a chicken breast gives it an even thickness. To do it, put your palm on it, then carefully slice the thickest bit in half, horizontally, most of the way through. Open it out like a book and you’re done. Bits of the breast may fall apart a little during the bashing process. Try to keep all the pieces attached but don’t worry about the shape – straggly bits turn extra crispy.

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Poppadom chicken schnitzel with lime pickle mayo

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