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Chicken schnitzel with zingy fennel and watercress slaw

Name: Chicken schnitzel with zingy fennel and watercress slaw
Yield: Serves 4
Cuisine: German recipes
Ingredients: 1 large fennel bulb; 1 tbsp mayonnaise; 1 tbsp Dijon mustard; Juice ½ lemon, plus wedges to serve (optional); 4 British free-range skinless chicken breasts; 2 free-range eggs; 75g seasoned plain flour; 120g breadcrumbs; Sunflower oil for frying; Bunch watercress; To serve (optional); Steamed potatoes

Published: 2 Jul 15
Updated: 18 Mar 24

Crispy breaded chicken pairs perfectly with zingy fennel in this quick midweek meal recipe.

Easy
June 2015

Test kitchen approved

Serves 4
Hands-on time 25 min

Crispy breaded chicken pairs perfectly with zingy fennel in this quick midweek meal recipe.

Nutrition: per serving

Calories: 467kcals
Fat: 14.8g (2.6g saturated)
Protein: 46.6g
Carbohydrates: 37.7g (2.6g sugars)
Fibre: 3.6g
Salt: 1.3g

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Ingredients

1 large fennel bulb
1 tbsp mayonnaise
1 tbsp Dijon mustard
Juice ½ lemon, plus wedges to serve (optional)
4 British free-range skinless chicken breasts
2 free-range eggs
75g seasoned plain flour
120g breadcrumbs
Sunflower oil for frying
Bunch watercress

To serve (optional)

Steamed potatoes

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Method

Finely slice the fennel, then toss with the mayo, mustard and lemon juice. Season.
Bash the chicken between 2 sheets of baking paper with a rolling pin until each breast is about 1cm thick. Beat the eggs in a shallow bowl. Put the flour and breadcrumbs in separate shallow bowls. Dip the chicken in the flour, then the egg, then the breadcrumbs.
Heat a shallow layer of oil in a large frying pan. When shimmering, cook the chicken over a medium-high heat for 3-4 minutes until golden on the underside (see tip). Flip and repeat. Roughly chop the watercress and toss through the salad. Season, then serve with the schnitzels, with steamed potatoes and lemon wedges, if you like.