The Hobart

Rhys Hannan- Owner/ Executive Chef, Small-Fry

by Rhys Hannan
Rhys Hannan- Owner/ Executive Chef, Small-Fry

I love simple, balanced cooking. Good ingredients prepared well never fail to impress and delight. I also – like any self-respecting human being – love fried food. Putting together this dish on a Sunday night with a movie and some of my partner April’s ice cream for dessert is the simplest of joys.

The rich fried schnitzel is balanced perfectly by the fresh, citrusy beans and with the pro-tips in this recipe you’re in for the best damn schnitty of your finger lickin’ life.


Ingredients: Serves 4

  • 4 butterflied chicken breasts
  • Seasoning of choice (see method below)
  • Sea salt
  • 1 cup plain flour
  • 2 eggs
  • A dash of milk
  • 500gms of Panko breadcrumbs
  • Vegetable oil for frying
  • 500gms of green beans, stem ends removed
  • 1 lemon
  • 1 tbs butter

Lay the butterflied chicken breasts out flat and season both sides generously with your seasoning of choice (dried herbs give a Mediterranean feel, cumin and ground coriander seed, or ras-al-hanout for a north African vibe; or smoked paprika and cayenne for Spanish) and sea salt. Pat the seasoning into the breast and let it sit for 20 minutes – this allows the salt to penetrate the meat rather than simply sit in the flour layer.

Beat the eggs and milk together in a bowl. Dust the chicken generously all over with the flour and shake off any excess. One at a time, dip the floured chicken breast in the egg mix and then into the Panko crumbs, being sure to coat well and press the crumbs in firmly.

Bring a pan of salted water to the boil for the beans. Fry chicken in pairs in a suitably sized pan. Fry them until they’re crispy, about 3-4 minutes per side. While the schnitzels are frying, blanch the beans for 3 minutes in the boiling water. While the beans are boiling, put the butter, a good squeeze of the lemon juice and about a ½ teaspoon of lemon zest in a separate bowl. You’ll be tossing the drained beans in this when the time comes.

Does the chicken look crispy and amazing? If yes, remove them to paper towel and rest. You’re going for crispy – let crispy happen. Drain the beans and toss them in the butter and lemon. Taste one. Delicious right? Then ask yourself this: More salt? Admire your handiwork, and enjoy! ■


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February 2024

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