Crack of dawn in the Outback, and you’ll find Phil McCockin at a roadside café, hat tilted low.
He’s chasing the biggest, baddest breakfast he can find.
Enter the Aussie Morning Mouthful breakfast sandwich, stacked high and built without compromise. It piles crispy chicken schnitzel, a golden fried egg, sweet beetroot, sharp cheddar, and smoky BBQ sauce. This isn’t your average breakfast sandwich recipe. It’s a full-on flavor expedition. Each bite is crunchy, juicy, melty, and just a little wild. It’s a hearty chicken schnitzel sandwich that demands both hands and zero shame.
Every bite tells a story of bold texture and rich flavor. The schnitzel crunches, the yolk runs velvety, and the beetroot adds signature Aussie sweetness. The cheddar melts just enough to tie everything together like a proper bush cook-up.
Phil recommends pairing it with strong coffee or bold tea. Both stand up to this beast of a brekkie. Add crispy hash browns or charred tomato for the full experience. Now you’ve got a morning feast worthy of the open road. Whether for brunch or a loaded breakfast sandwich craving, it delivers big flavor and attitude.
Indulge in this bold recipe from 101 Ways to Eat Cock. In it, Phil McCockin serves globe-trotting chicken creations with serious attitude. If this sandwich hits your cravings, grab the cookbook for wilder, crave-worthy recipes.
Because one bite is never enough.
Phil McCockin’s Aussie Morning Mouthful (Australia)
A hearty Australian breakfast sandwich piled high with chicken schnitzel, fried egg, beetroot, cheddar, and smoky BBQ sauce. Messy, massive ,and ridiculously satisfying — exactly how a Down Under brekkie should be.
Ingredients
- 1 medium chicken breast pounded thin for schnitzel
- ½ cup flour for dredging
- 1 egg beaten (for egg wash)
- ¾ cup breadcrumbs panko preferred for crunch
- Oil for frying enough for shallow fry, about ½ cup
- 1 large egg for frying
- 1 slice beetroot canned or roasted fresh
- 2 slices sandwich bread or 1 hearty roll
- 1 tbsp BBQ sauce smoky or sweet variety
- 1 slice cheddar cheese
- 1 tsp butter for toasting bread
- Salt & freshly ground black pepper to taste
Instructions
- Slice chicken breast horizontally into 2 thinner fillets. Pound each to ¼-inch thickness.
- Season lightly with salt and pepper.
- Dredge in flour, dip into beaten egg, and coat with breadcrumbs. Press breadcrumbs firmly so they stick.
- Heat oil in skillet over medium heat. Fry schnitzel 3–4 minutes per side until golden brown and crisp. Drain on paper towel.
- Heat small skillet with ½ tsp oil or butter.
- Crack egg and fry until whites are set and yolk cooked to your liking (slightly runny is traditional).
- Butter bread slices or roll.
- Toast on hot skillet or toaster until golden.
- Place schnitzel on bottom slice of bread.
- Add cheddar cheese, letting heat from schnitzel soften it.
- Top with beetroot slice, fried egg, and a drizzle of BBQ sauce.
- Cap with top bread slice or roll.
- Serve immediately, warm and stacked.
- Pair with strong coffee or tea for a true Aussie breakfast experience.
- Optional: add crispy hash browns or grilled tomato on the side.
Just the Tips:
- Even schnitzel: Pound to uniform ¼-inch so it fries quickly and stays juicy.
- Rest the crumb: After breading, rest cutlets 10 minutes so coating adheres and crisps better.
- Fry temp: Aim for ~350°F shallow fry; maintain heat between batches for consistent crunch.
- Rack drain: Move schnitzel to a wire rack, not paper towels, to keep the crust shatter-crisp.
- Beetroot control: Pat beet slices dry so they don’t wet the crumb or bread.
- Build hot: Assemble while schnitzel is sizzling so cheddar softens without needing extra heat.
- Sauce moderation: Drizzle BBQ sauce lightly—too much makes the stack slide and soggy.
- Bread texture: Butter-toast bread/roll for a sturdy base that resists sauces and yolk.
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