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Chicken schnitzel with fennel slaw
Chicken schnitzel with fennel slaw
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Create irresistibly crunchy schnitzels with a polenta-infused breadcrumb coating.
Ingredients:
  • 250.00 ml fresh breadcrumbs
  • 150.00 gm polenta
  • 20.00 ml lemon rind, finely grated
  • 40.00 ml fresh flat-leaf parsley leaves, chopped
  • 250.00 ml plain flour
  • 2 eggs, lightly beaten
  • 128.75 gm milk
  • 650g chicken tenderloins
  • 57.50 gm vegetable oil
  • Tomato, chopped, to serve
  • Fresh flat-leaf parsley, to serve
  • 123.75 gm Japanese-style mayonnaise
  • 23.40 gm Dijon mustard
  • 42.00 gm lemon juice
  • 3 gherkins, finely chopped
  • 20.00 ml fresh chives, finely chopped
  • 2 fennel bulbs, trimmed, thinly sliced crossways
Instructions:
  • In a shallow dish, mix breadcrumbs, polenta, lemon rind, and parsley together. Place flour on a plate and season with salt and pepper. In another shallow bowl, whisk together eggs and milk. Coat each tenderloin in flour, dip into the egg mixture, and toss in the breadcrumb mixture until coated.
  • In a large frying pan over medium-high heat, heat oil. Cook chicken in batches for 3 minutes on each side, or until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
  • In the meantime, prepare the Fennel slaw by mixing mayonnaise, mustard, lemon juice, gherkins, and chives in a large bowl. Add fennel and toss until coated.
  • Plate the chicken schnitzel alongside a refreshing fennel slaw and a vibrant tomato and parsley combination.

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