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Lemon pepper chicken schnitzel with fennel salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Home-style crunchy lemon pepper chicken schnitzel for a delicious pub meal.
Ingredients:
  • 40.00 ml lemon pepper
  • 110g breadcrumbs
  • 75g plain flour
  • 2 free range eggs, lightly whisked
  • Rice bran oil, for shallow-frying
  • 4 small RSPCA approved chicken breast fillets, spilt in half crossways
  • 150g green beans, trimmed, halved diagonally
  • 2 fennel, thinly sliced lengthways, fronds reserved
  • 1 red onion, cut into thin wedges
  • 20.00 ml white wine vinegar
  • 36.40 gm extra virgin olive oil
  • 5.90 gm Dijon mustard
  • 800g baby washed potato, quartered, steamed
  • Lemon wedges, to serve
Instructions:
  • Mix lemon pepper and breadcrumbs in a shallow bowl. Set up two other shallow bowls, one with flour and the other with egg. Coat chicken pieces with flour, then dip them in the egg and finish by coating them in the breadcrumb mixture.
  • In a large frying pan, heat oil to a depth of 1cm over medium heat. Cook chicken for 5 mins on each side, or until golden and cooked through. Drain on a plate lined with paper towel.
  • While the beans are cooking in salted boiling water for 2 minutes until just tender, drain and refresh them under cold water. Combine the beans with fennel and onion in a bowl. Whisk vinegar, oil, and mustard in a separate small bowl, then drizzle over the salad. Toss everything together to combine and season with salt and pepper to taste.
  • Plate the fennel salad, schnitzel, and potato evenly on each serving plate. Top with the reserved fennel fronds for decoration. Serve with lemon wedges on the side.

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