Chicken schnitzel with fennel slaw recipe

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Chicken breasts in golden breadcrumbs served with fennel slaw. A delicious Woman's Weekly recipe done in 20 minutes

(Image credit: TI Media Limited)
Serves2
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories567 Kcal28%
Fat35 g50%

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

to

Method

  1. Flatten the chicken breasts between 2 pieces of cling film, using a rolling pin. Coat them in seasoned flour, dip
  2. in beaten egg, then coat in breadcrumbs mixed with the grated Parmesan.
  3. 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.
  4. 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.
  5. 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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