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Buttermilk schnitzels with winter slaw
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Master the art of crispy buttermilk chicken schnitzel.
Ingredients:
  • 4 chicken breast fillets
  • 300ml buttermilk
  • 4 spring onions
  • 2 dried bay leaves, crushed
  • 140g (1/2 cup) Dijon mustard
  • 150g (1 cup) plain flour
  • 4 eggs, lightly beaten
  • 150g (2 cups) panko breadcrumbs (see note)
  • Vegetable oil, to shallow-fry
  • Mayonnaise, to serve
  • 1 small radicchio, outer leaves discarded
  • 300g brussels sprouts, trimmed
  • 100g (1 1/4 cups) flaked almonds, roasted
  • 100g green grapes or red grapes, sliced
  • 62.50 ml finely chopped flat-leaf parsley
  • 45.50 gm extra virgin olive oil
  • 1 lemon, zested, juiced
Instructions:
  • Begin by separating the tenderloins from the chicken breasts and cutting the breasts in half widthwise. Pound the chicken pieces until they are 1cm thick using a meat mallet or rolling pin. Make holes all over the chicken using a fork. Combine the chicken with buttermilk, sliced green onion tops, and bay leaves in a bowl. Ensure the chicken is well coated with the marinade, then cover and refrigerate for 30 minutes before cooking.
  • Prepare the slaw by thinly slicing the reserved onions and placing them in a bowl. Then finely shred the radicchio and shave the sprouts before adding them to the onions. Cover the bowl with a damp paper towel.
  • After marinating, simply transfer the chicken to a bowl. Mix in the mustard until well coated. Prepare a bowl with seasoned flour, a bowl with beaten eggs, and another with breadcrumbs. Proceed to dust the chicken with flour, dip in egg, then coat with breadcrumbs. Lay the coated chicken on a tray lined with baking paper and refrigerate for 15 minutes.
  • Fill a large frying pan with oil until it reaches 2cm depth. Heat over medium heat. Cook breast pieces for 4 minutes on each side and tenderloins for 3 minutes on each side until they are golden and fully cooked. Place on paper towel to drain.
  • Add the rest of the ingredients to the Brussels sprout mixture, season to taste, and gently mix until everything is combined.
  • Accompany the slaw and schnitzels with mayonnaise and lemon wedges.

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