Chicken Schnitzel With Fennel Slaw
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Serves4
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Prep 30 minutes
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Cook 12 minutes
Ingredient
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1 cup fresh breadcrumbs
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1 cup polenta
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1 tablespoon finely grated lemon rind
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2 tablespoons chopped fresh flat-leaf parsley leaves
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1 cup plain flour
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2 eggs, lightly beaten
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½ cup milk
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650g chicken tenderloins
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¼ cup vegetable oil
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Chopped tomato and chopped fresh flat-leaf parsley, to serve
Fennel Slaw
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½ cup Japanese-style mayonnaise
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1 tablespoon Dijon mustard
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2 tablespoons lemon juice
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3 gherkins, finely chopped
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1 tablespoon finely chopped fresh chives
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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.
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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
