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Chicken Schnitzel With Fennel Slaw

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Chicken Schnitzel With Fennel Slaw

·         Serves4

·         Prep 30 minutes 

·         Cook 12 minutes

Ingredient

·         1 cup fresh breadcrumbs

·         1 cup polenta

·         1 tablespoon finely grated lemon rind

·         2 tablespoons chopped fresh flat-leaf parsley leaves

·         1 cup plain flour

·         2 eggs, lightly beaten

·         ½ cup milk

·         650g chicken tenderloins

·         ¼ cup vegetable oil

·         Chopped tomato and chopped fresh flat-leaf parsley, to serve

Fennel Slaw

·         ½ cup Japanese-style mayonnaise

·         1 tablespoon Dijon mustard

·         2 tablespoons lemon juice

·         3 gherkins, finely chopped

·         1 tablespoon finely chopped fresh chives

·         2 fennel bulbs, trimmed, thinly sliced crossways

 Recipe

1.    Combine breadcrumbs, polenta, lemon rind and parsley in a shallow dish. Place flour on a plate. Season with salt and pepper. Whisk eggs and milk together in a shallow bowl. Coat each tenderloin in flour. Dip into egg mixture. Toss in breadcrumb mixture to coat.

2.    Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel, to drain

3.    Meanwhile, make Fennel slaw Combine mayonnaise, mustard, lemon juice, gherkins and chives in a large bowl. Add fennel. Toss to coat.

4.    Serve chicken schnitzel with fennel slaw and combined tomato and parsley.

·         Nutrition: (per serve) 4081kJ; 44.6g fat; 8g sat fat; 52.5g protein; 79.3g carbs; 9.3g fibre; 272mg chol; 818mg sodium.

Chicken Schnitzel With Fennel Slaw

Chicken Schnitzel With Fennel Slaw

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