Chicken schnitzels with radicchio and fennel slaw
Radicchio and fennel slaw provides a refreshing bitterness and crunch against the crispy crumbed chicken.
Ingredients
For the schnitzels
4 chicken breasts
½ cup flour
2 egg, whisked
2 cups panko breadcrumbs
¼ tsp sea salt
¼ tsp black pepper
oil for frying
For the slaw
3 tbsp extra virgin olive oil
1 tbsp cider vinegar
¼ tsp celery seeds
1 head radicchio, quartered and thinly sliced
1 fennel bulb, sliced
2 spring onions, sliced
3 tbsp dill, chopped
lemon wedges, to serve
Method
Remove the tender and place remaining chicken breast on a chopping board. Slice the breast horizontally into two even pieces using a sharp knife. Repeat with each breast. (Save the tenders for another dish later in the week or crumb and fry alongside the breasts.)
One at a time, place a sheet of baking paper over each chicken breast piece and pound slowly with the bottom of a frypan, coaxing the meat into an even 1cm thickness. Next, coat schnitzels in flour, shaking off any excess. Then dip into egg followed by panko seasoned with salt and pepper.
Heat oil in a large non-stick frypan over medium-high heat. Cook schnitzels in batches until golden brown on both sides (3 minutes each side). Drain on sheets of paper towel.
Make the dressing for the slaw by pouring the extra virgin olive oil, vinegar and celery seeds into a large bowl and whisking to combine. Add radicchio, fennel, spring onion and dill, then tumble together through the dressing.
Serve schnitzels with slaw and lemon wedges.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Pepper pork cutlets with pickled zucchini salad and crispy falafel
- < 30 mins
- Jessica Brook
