Chicken schnitzel with fennel slaw recipe

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serves: 2
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 567 kCal 28%
Fat 35g 50%
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  • Flattened chicken breasts in crunchy, golden breadcrumbs served with a creamy, tangy fennel salad. A delicious dinner on the table in 20 minutes


    • 2 chicken breasts, skin removed
    • 2tsp plain flour
    • Salt and freshly ground black pepper
    • 1 medium egg, beaten
    • 2 slices white bread, crusts removed, coarsely grated, or 45g (1½oz) white breadcrumbs
    • 2tbsp finely grated Parmesan
    • Knob of butter
    • 1tbsp olive oil
    • Lemon wedges, to serve
    • For the fennel slaw:
    • 1 small fennel bulb
    • 1 small red onion, peeled, optional
    • 1 tablespoon small capers,
    • 2 tablespoons mayonnaise
    • 2 teaspoons lemon juice
    • A few fennel fronds


    • Flatten the chicken breasts between 2 pieces of cling film, using a rolling pin. Coat them in seasoned flour, dip

    • in beaten egg, then coat in breadcrumbs mixed with the grated Parmesan.

    • Heat the butter and olive oil in a pan over a medium heat and cook the chicken for 4-5 mins each side, until cooked through. Add the lemon wedges to the pan for half a min.

    • Meanwhile, make the fennel slaw. Finely slice fennel, and onion, if using. Mix with capers, mayonnaise and lemon juice, to taste. Add some fronds from fennel bulb.

    • Serve with the chicken.

    Top tip for making Chicken schnitzel with fennel slaw

    Cookery Editor, Sue McMahon, says it's handy to keep a stock of breadcrumbs in the freezer for when you are in a hurry. This recipe is delicious served with chickpeas, warmed and mashed with garlic, olive oil and parsley.

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