Award winning professional chef Callum Irwin shows you how to make an incredible restaurant quality chicken schnitzel meal at home.

Chef Callum Irwin on Instagram: /cookedbycallum

Method and Ingredients:

Chicken Schnitzel:
Preheat fryer to 180 degrees.
Butterfly chicken, running a knife through the centre of the chicken, do not cut all the through, bash out the chicken to achieve an even size across.
Make a pane station, 3 separate bowls. 1 bowl will contain plain flour, 1 bowl will contain egg wash (four cracked eggs and 100ml milk, whisked) and finally the third bowl will contain breadcrumbs or panko.
Using your left hand place the chicken into the flour and coat well, shake off excess flour and then place the chicken into the egg wash, using your right hand coat the chicken well with the egg wash (this acts like glue for the breadcrumbs to stick to the chicken), then place the chicken into the breadcrumbs, using your left hand again (dry hand) coat the chicken in the breadcrumbs. It’s important to keep your hands separate to avoid mess and the chicken being well coated.
Place the chicken into the fryer, fry until golden brown then place into the oven at 180 degrees for approx four minutes. Season with course salt and cracked black pepper.

Pomme Puree Ingredient List:
900 g Yukon Gold or maris piper potatoes (high starch content)
-225 g unsalted butter, cold and cubed
180 whole milk, warmed
Salt, to taste

Pomme Puree Method:
1. Peel and boil potatoes:
Peel and cut potatoes into even chunks.
Simmer in salted water until completely tender (about 20–25 minutes).
-Drain and dry:
Drain the potatoes well and return to the pot.
Let them sit on low heat for a minute or two to evaporate moisture.
2. Mash or purée:
For true pomme purée, pass the potatoes through a food mill or ricer for a fine, lump-free texture. A standard home masher will also be grand.
3. Incorporate butter:
Over low heat, vigorously stir in the cold butter bit by bit until fully absorbed.
4. Add milk:
Gradually add warm milk, stirring constantly until smooth and creamy.
Adjust the amount based on your desired consistency.
5. Season to taste:
Add salt (and a pinch of white pepper, if desired).

Tips for Perfect Pomme Purée:
Use high-starch potatoes like maris piper or Yukon Golds.
Don’t overwork the potatoes to avoid a gluey texture.
The more butter, the more luxurious—some recipes use up to a 1:1 ratio of butter to potato by weight, like Joël Robuchon’s famous version.

Tenderstem broccoli and crispy chilli oil :
1. Prep the broccoli:
Trim the ends of the tenderstem broccoli if needed.
Leave whole or cut thicker stems in half lengthways for even cooking.
2. Blanch or steam briefly (optional but recommended for tenderness) :
Bring a pot of salted water to a boil.
Blanch broccoli for 1–2 minutes, then transfer to an ice bath or rinse with cold water to stop cooking.
Alternatively, steam for 3–4 minutes until just tender.
3. Stir-fry or sauté :
Heat 1–2 tsp neutral oil in a large frying pan or wok over medium-high heat.
Add garlic and stir-fry until lightly golden and fragrant (not burned).
Add the drained broccoli and toss for 2–3 minutes, until slightly charred in places.
4. Add chilli oil and finish:
Drizzle in the crispy chilli oil and toss to coat, this can be purchased online or in an asian supermarket.

Garlic Butter Ingredients:
2 heads garlic (about 20 cloves), peeled
1 cup olive oil (or enough to fully submerge garlic)
1 cup (225g) unsalted butter, softened
Small bunch fresh flat-leaf parsley, finely chopped
Salt, to taste (start with ½ tsp)
Optional: pinch of lemon zest or chili flakes for extra brightness or kick.

1. Make Garlic Confit:
Place peeled garlic cloves in a small saucepan.
Cover completely with olive oil.
Cook over low heat for 30–40 minutes, until the garlic is soft, golden, and easily mashable—but not browned or crispy.
Let cool. (You’ll use both the garlic and some of the oil.)
2. Mash the Garlic:
Remove about 8–10 cloves of confit garlic and mash them with a fork until smooth.
Reserve the rest in oil for other uses (store in the fridge).
3. Make the Butter:
In a bowl, combine:
Softened butter
Mashed confit garlic
Chopped parsley
Salt