Five-spice chicken schnitzel with citrussy greens
- October 2021
- Serves 4
- Hands-on time 30 min
Ramp up the flavour of classic chicken schnitzel with a five-spice coating. Serve with a citrussy fennel and pak choi salad for lunch or a light dinner.
Take the flavours in a different direction with our garlic and lemon chicken schnitzels with quick puttanesca sauce.
- 17.8g (2g saturated)
- 32.4g (3.2g sugars)
- 4 small free-range chicken breasts
- 75g plain flour
- 3 tsp chinese five-spice powder
- 2 medium free-range eggs
- 120g panko breadcrumbs
- 4½ tbsp oil for frying
- 1 fennel bulb, thinly sliced
- 2 heads pak choi, thick stalks and larger leaves chopped
- Juice ½ lemon, plus extra wedges to serve
- Juice 1 lime (or use more lemon juice)
- 1-2 tsp sesame oil
- 3 spring onions, thinly sliced
- Bash the chicken breasts with a meat tenderiser or rolling pin until about 6mm thick.
- Mix the flour, 2 tsp five-spice and some salt and pepper in a wide shallow bowl. Beat the eggs in a second bowl, then mix the breadcrumbs and the 1 tsp remaining five-spice in a third bowl. Coat the chicken in the flour mix, then the egg and finally the breadcrumbs.
- Heat 2 tbsp of the oil in a large frying pan over a low-medium heat. Add 2 schnitzels and fry for 5-8 minutes on each side until golden and cooked through. Set aside and keep warm. Repeat with the remaining schnitzels, using more oil as needed.
- In a separate frying pan, heat ½ tbsp of the remaining oil over a medium heat. Add the fennel with some salt and pepper, then cook for 8 minutes until starting to turn golden. Turn the heat up to medium-high, add the pak choi stalks and stir-fry for 2 minutes, then add the pak choi leaves and lemon/lime juices. Stir well for 1 minute, then take the pan off the heat. Add the sesame oil and spring onions and mix well, adding more salt and pepper to taste. Serve the chicken and greens with extra lemon wedges.
Easy swaps: Use up any veg you have to hand – sliced cabbage and carrots with a handful of beansprouts would also work well. For a vegetarian version, swap chicken for tofu – drain it on kitchen paper, then cut into 2cm thick slices.
Chinese five-spice can be used as a rub or in marinades – here it helps
season flour and breadcrumbs to pack flavour into a chicken schnitzel.
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