Chicken schnitzel with fennel slaw recipe

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10 min


10 min

Nutrition per portion

Calories 567 kCal 28%
Fat 35g 50%

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 (1┬Żoz) 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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