Flattened chicken breasts in crunchy, golden breadcrumbs served with a creamy, tangy fennel salad. A delicious dinner on the table in 20 minutes
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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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