Name: Chicken schnitzel with fennel slaw recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 2
Cuisine: British
Ingredients: 2 chicken breasts, skin removed; 2tsp plain flour; Salt and freshly ground black pepper; 1 medium egg, beaten; 2 slices white bread, crusts removed, coarsely grated, or 45g (1½oz) white breadcrumbs; 2tbsp finely grated Parmesan; Knob of butter; 1tbsp olive oil; Lemon wedges, to serve

By GoodtoKnow

published 2 August 2019

in Recipes

Flattened chicken breasts in crunchy, golden breadcrumbs served with a creamy, tangy fennel salad. A delicious dinner on the table in 20 minutes

Ingredients

2 chicken breasts, skin removed
2tsp plain flour
Salt and freshly ground black pepper
1 medium egg, beaten
2 slices white bread, crusts removed, coarsely grated, or 45g (1½oz) white breadcrumbs
2tbsp finely grated Parmesan
Knob of butter
1tbsp olive oil
Lemon wedges, to serve

For the fennel slaw:

1 small fennel bulb
1 small red onion, peeled, optional
1 tablespoon small capers,
2 tablespoons mayonnaise
2 teaspoons lemon juice
A few fennel fronds

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Method

Flatten the chicken breasts between 2 pieces of cling film, using a rolling pin. Coat them in seasoned flour, dip
in beaten egg, then coat in breadcrumbs mixed with the grated Parmesan.
Heat the butter and olive oil in a pan over a medium heat and cook the chicken for 4-5 mins each side, until cooked through. Add the lemon wedges to the pan for half a min.
Meanwhile, make the fennel slaw. Finely slice fennel, and onion, if using. Mix with capers, mayonnaise and lemon juice, to taste. Add some fronds from fennel bulb.
Serve with the chicken.

Top Tip for making Chicken schnitzel with fennel slaw

Cookery Editor, Sue McMahon, says it's handy to keep a stock of breadcrumbs in the freezer for when you are in a hurry. This recipe is delicious served with chickpeas, warmed and mashed with garlic, olive oil and parsley.

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