Chicken schnitzel with zingy fennel and watercress slaw

Chicken schnitzel with zingy fennel and watercress slaw
  • Serves icon Serves 4
  • Time icon 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
Calories
467kcals
Fat
14.8g (2.6g saturated)
Protein
46.6g
Carbohydrates
37.7g (2.6g sugars)
Fibre
3.6g
Salt
1.3g

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

Method

  1. Finely slice the fennel, then toss with the mayo, mustard and lemon juice. Season.
  2. 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.
  3. 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.

delicious. tips

  1. If you can’t fit all the chicken schnitzels in the frying pan, cook in 2 batches and keep warm in a low oven.

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