3 Ways to Serve BLAKEAWAY Best Practice Chicken Schnitzel
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Because a schnitzel this good deserves more than one moment.
There are few things more satisfying than a perfectly executed chicken schnitzel, and at BLAKEAWAY, we don't do anything by halves. Our Best Practice Chicken Schnitzel begins with free-range Hazeldene's chicken breast, salt-brined for tenderness and seasoned to the core, then crumbed in a house blend of fresh breadcrumbs, herbs, parmesan and lemon zest before being pan-fried to a deep, golden crisp.
Crunchy on the outside. Juicy within. Made with love...not shortcuts.
It's the kind of thing our founders reach for on a weeknight, dress up for a dinner party, and quietly eat cold over the sink (we've all been there). So we asked three of them: how do you actually serve it? The answers were as different as the people themselves, and every single one is worth stealing.
1. AB's Proper Parma - The One That Started It All
If you've seen AB in the kitchen, you know he has a way of turning a simple idea into something extraordinary. His take on the classic chicken parma is what we'd call a love letter to Italian-Australian cooking - and it's become something of a BLAKEAWAY legend.
What you'll need:
- 2 BLAKEAWAY Best Practice Chicken Schnitzels (one packet)
- 500ml BLAKEAWAY Special Sugo
- A handful of fresh basil, roughly chopped
- Cracked black pepper
- 120g shaved leg ham
- 160g grated raclette & mozzarella (mixed)
How AB does it:
Preheat your oven to 160°C. Remove the schnitzels from their packaging, place on a baking tray and heat for 10–15 minutes until warmed through.
While the chicken rests, pour the BLAKEAWAY Special Sugo into a saucepan over medium heat and reduce slowly - just a few minutes is all it takes. Add the roughly chopped basil and a generous crack of black pepper. You'll know it's ready when a spoonful can be dolloped onto a plate and hold its shape without spreading. That's body. That's flavour.
Increase the oven to 190°C. Drape shaved leg ham over each schnitzel, spoon over the hot, reduced sugo generously, then finish with the raclette and mozzarella blend. Return to the oven until the cheese is melted, bubbling and just beginning to colour.
The result? A Proper Parma. Rich, saucy, and nothing like the pub version.
"We use our own sugo because it matters. The quality of what goes on top is just as important as what's underneath." - AB
2. Jen Jen's Slaw Stack - The One with the Crunch
Jen Jen has a way of making everything look effortless, and this combination is no exception. She takes our schnitzel and pairs it with our Cabbage & Broccoli Slaw with Parmesan, Toasted Pine Nuts & Lemon Vinaigrette, but here's the move: she puts the slaw on top of the schnitzel.
Not beside it. On top.
The warm chicken softens the slaw just slightly, the lemon vinaigrette seeps into the crumb, and the toasted pine nuts add a nuttiness that plays beautifully against the parmesan. On the side? A spoonful of our Truffled Mustard - sharp, earthy, and exactly the kind of condiment that makes a simple plate feel considered.
It's the kind of dinner that looks like you tried, even when you didn't.
To serve:
- BLAKEAWAY Best Practice Chicken Schnitzel, heated
- BLAKEAWAY Cabbage & Broccoli Slaw with Parmesan, Toasted Pine Nuts & Lemon Vinaigrette
- BLAKEAWAY Truffled Mustard, on the side
Pile the slaw high. Let the dressing do its thing. Don't overthink it.
"The slaw on top is non-negotiable. The dressing gets into every crevice of the crumb and it's just - yes." - Jen Jen
3. Kasey's Katsu Bowl - The One the Kids Request
Kasey's household runs on good food and practicality, and her Japanese-inspired schnitzel bowl has become a standing order in her home. Her kids love it.
She builds it like this: a base of warm sushi rice, a drizzle of tonkatsu sauce, sliced BLAKEAWAY schnitzel fanned across the top, pickled cucumber for brightness, and a finish of torn nori and a generous shake of furikake. It's umami-rich, texturally layered, and comes together in minutes.
It's also a masterclass in how a great schnitzel can travel across cuisines without losing any of its integrity.
To build Kasey's bowl:
- Sushi rice, cooked and seasoned
- BLAKEAWAY Best Practice Chicken Schnitzel, heated and sliced
- Tonkatsu sauce
- Pickled cucumber
- Nori, torn
- Furikake, to finish
Layer with intention. Eat with chopsticks if you're feeling it.
"My kids ask for this every week. It's the easiest way to get everyone at the table happy, and I'm not complaining." - Kasey
The Schnitzel That Does It All
What makes the BLAKEAWAY Best Practice Chicken Schnitzel so versatile isn't just the quality of the crumb or the provenance of the chicken - it's the care that goes into every step of making it. Salt-brined. Herb-crumbed. Pan-fried golden. It's a foundation you can build anything on.
Whether you're going full parma, keeping it fresh with slaw, or building a bowl your kids will actually eat - this is the schnitzel that shows up for you.
Have a favourite way you serve the BLAKEAWAY schnitzel? Tag us on Instagram...we'd love to see it.
