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Herby schnitzel with winter slaw
Herby schnitzel with winter slaw
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Make a restaurant-worthy pub meal at home with MasterChef alum Courtney Roulston.
Ingredients:
  • 4 thick slices of day-old Vienna sourdough bread, crusts removed, coarsely torn
  • 20.00 ml finely grated lemon rind
  • 62.50 ml finely chopped flat-leaf parsley
  • 75g plain flour
  • 2.50 gm ground paprika
  • 1 Free Range Egg, lightly whisked
  • 60ml milk
  • 4 Chicken Thigh Fillets (about 500g)
  • 250ml sunflower oil
  • Lemon wedges, to serve
  • Fresh flat-leaf parsley leaves, extra, to serve
  • 120g sour cream
  • 21.00 gm lemon juice
  • 27.00 gm maple syrup
  • 1 medium fennel bulb, finely shaved
  • 1/2 celeriac, peeled, cut into matchsticks
  • 1 firm green pear, cored, thinly sliced
  • 125.00 ml flat-leaf parsley leaves
  • 62.50 ml dill sprigs
Instructions:
  • Pulse bread in a food processor until fine crumbs form, then add lemon rind and parsley and process until evenly mixed. Transfer to one shallow bowl. In a separate bowl, combine flour and paprika, season with salt and pepper. Whisk egg and milk in another bowl.
  • Sandwich each chicken fillet between layers of plastic wrap or baking paper. Gently flatten the chicken to a thickness of 1.5cm using a meat mallet or rolling pin. Repeat with the rest of the chicken fillets.
  • Coat chicken in flour, shaking off excess. Dip in egg, then breadcrumbs, pressing to coat well. Place on a plate and repeat with remaining chicken. Chill in the fridge for 30 minutes.
  • For the winter slaw, mix sour cream, lemon juice, and maple syrup in a small bowl. Season with salt and pepper. In a large bowl, toss fennel, celeriac, pear, parsley, and dill. Drizzle with some dressing and mix well.
  • Heat oil in a deep frying pan over medium-low heat until it reaches 160C (test by dropping a cube of bread - it should turn golden brown in 15 seconds). Cook half of the chicken for 2-3 mins on each side until golden brown and fully cooked. Place on a paper towel-lined plate. Repeat with the remaining chicken.
  • Combine the winter slaw in a large serving bowl and drizzle with the remaining dressing. Serve alongside the chicken schnitzel, lemon wedges, and extra parsley leaves.

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