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Chicken schnitzels with fennel and rocket salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Modernized classic family recipe ready in a flash for a delightful meal.
Ingredients:
  • 4 (about 800g) chicken breast fillets
  • 75g plain flour
  • 140g breadcrumbs
  • 40g parmesan
  • 125.00 ml finely chopped chives
  • 3 eggs, lightly whisked
  • Vegetable oil, to shallow-fry
  • 1 bunch rocket, trimmed
  • 1 large fennel bulb, trimmed, thinly sliced
  • 62.50 ml flat-leaf parsley leaves
  • 2 pieces preserved lemon, pulp removed, rind finely chopped
  • 40.00 ml capers, finely chopped
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 150°C. Slice each chicken fillet lengthwise with a large, sharp knife to create 2 thin schnitzels.
  • Spread the flour on a large plate and season it with salt and pepper. Combine the breadcrumbs, parmesan, and chives on a separate plate. Place the eggs in a shallow bowl.
  • Coat the chicken tenderly with flour, removing any extra. Dip in egg, then cover with breadcrumb mixture, gently pressing to lock in the crumbs.
  • In a large frying pan, pour enough vegetable oil to reach 1cm depth. Heat over medium-high heat. Fry half of the schnitzels for 2-3 minutes on each side until they are golden brown and fully cooked. Transfer to an oven tray lined with paper towel to keep warm. Repeat the process with the remaining chicken.
  • In a large bowl, mix rocket and fennel. Drizzle with olive oil and lemon juice, gently toss to coat. Serve on individual plates.
  • Mix together the parsley, preserved lemon, and capers in a small bowl. Arrange the chicken schnitzels on serving plates. Top each schnitzel with the preserved lemon salsa. Serve promptly with optional lemon wedges on the side.

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