Chicken schnitzel with fennel, pistachio and apple salad
- April 2020
- Serves 4
- Hands-on time 30 min
Crispy chicken schnitzels are served with a sweet and crunchy fennel and apple salad in this easy dinner for four.
- 27.3g (4.1g saturated)
- 28.3g (6.3g sugars)
- 4 small free-range chicken breasts
- 2 medium free-range eggs, beaten
- 1 tbsp dijon mustard, plus extra to serve
- 50g plain flour
- 100g fresh breadcrumbs
- 2 tsp caraway seeds, toasted briefly in a dry pan, then crushed
- Olive oil for frying
- 1 lemon for squeezing
- Sauerkraut to serve (we like Dawtona from Tesco)
For the salad
- 1 green eating apple
- 1 large fennel bulb, thinly sliced (fronds reserved)
- 60g pistachio kernels, toasted and roughly chopped
- 20g fresh flatleaf parsley, roughly chopped
- 3 tbsp extra-virgin olive oil
- Finely grated zest and juice
- 1 lemon
- Put a chicken breast between 2 sheets of compostable baking paper, then use a rolling pin to beat the chicken until it’s about 1.5cm thick all over. Repeat with the remaining chicken breasts.
- Put the eggs in a shallow bowl and mix with the mustard. Put the flour and breadcrumbs in 2 separate shallow bowls or on 2 plates. Season the flour with salt and black pepper.
- Dip the chicken breasts into the flour, shaking off any excess, then dip in the beaten egg, then finally coat well with the breadcrumbs. Sprinkle the caraway seeds over both sides, pressing to coat. Set the crumbed chicken breasts aside until ready to cook (see Make Ahead).
- For the salad, finely slice the apple, then combine with all the remaining salad ingredients in a mixing bowl. Season with salt and pepper and toss again.
- To cook the schnitzels, put a large non-stick frying pan over a medium heat, then pour in 1cm oil. When the oil is hot, fry 2 schnitzels for 2-3 minutes on each side until golden and cooked through. Squeeze lemon juice over, then set aside, loosely covered with foil. Repeat with the rest of the chicken schnitzels, using a little more oil if you need it.
- Serve the chicken schnitzels with the salad, with dijon mustard and sauerkraut on the side.
You can breadcrumb the schnitzels up to 1 day ahead, then keep covered in the fridge until ready to fry.
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