Chicken Comforting

Buttermilk chicken schnitzel with fennel and apple slaw

Name: Buttermilk chicken schnitzel with fennel and apple slaw
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 x 350g chicken breasts, sliced in half horizontally; 1 cup (250ml) buttermilk, plus ¼ cup (60ml) extra; 1 garlic clove, crushed; cup (70g) Dijon mustard; 3 sprigs thyme, leaves picked, chopped; 1 sprig rosemary, leaves picked, chopped; 3 sprigs sage, leaves picked, chopped; 2 cups (100g) panko breadcrumbs; 2 eggs; 1 cup (150g) plain flour; Vegetable oil, to shallow fry; 1 bulb fennel, finely shredded on mandoline; 1 Granny Smith apple, thinly sliced on mandoline; 1 stick celery, thinly sliced; ¼ savoy cabbage, finely shredded on mandoline; ½ bunch flat-leaf parsley, leaves picked; ½ cup (40g) parmesan flakes; ½ cup (125g) whole-egg mayonnaise; Juice of ½ lemon

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10m

Buttermilk chicken schnitzel with fennel and apple slaw

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 01, 2017

Who doesn't love a gloriously golden chicken schnitzel?

2 x 350g chicken breasts, sliced in half horizontally
1 cup (250ml) buttermilk, plus ¼ cup (60ml) extra
1 garlic clove, crushed
cup (70g) Dijon mustard
3 sprigs thyme, leaves picked, chopped
1 sprig rosemary, leaves picked, chopped
3 sprigs sage, leaves picked, chopped
2 cups (100g) panko breadcrumbs
2 eggs
1 cup (150g) plain flour
Vegetable oil, to shallow fry

Slaw

1 bulb fennel, finely shredded on mandoline
1 Granny Smith apple, thinly sliced on mandoline
1 stick celery, thinly sliced
¼ savoy cabbage, finely shredded on mandoline
½ bunch flat-leaf parsley, leaves picked
½ cup (40g) parmesan flakes
½ cup (125g) whole-egg mayonnaise
Juice of ½ lemon

Method

1.

For the slaw, place the fennel, apple, celery, cabbage, parsley and parmesan into a bowl. Place the mayonnaise and lemon juice into a small bowl, combine and season. Set aside.
2.

Using a meat mallet or rolling pin, beat the chicken between two pieces of plastic wrap until flat. Combine buttermilk, garlic, mustard and half the herbs in a shallow dish. Add chicken and turn to coat. Marinate for 30 minutes, or longer if time allows.
3.

Combine breadcrumbs and remaining herbs and season. In another bowl, whisk together eggs and extra buttermilk.
4.

Drain chicken well from the marinade, dust with flour, dip into the egg mixture, then coat with the breadcrumbs. Chill in fridge for 10 minutes.
5.

Heat 2cm oil in a large frypan over medium heat. In batches, cook schnitzel for 4-5 minutes each side until golden. Drain on paper towel, season and keep warm.
6.

Toss the slaw with mayonnaise dressing, pile onto plates with schnitzel, and serve.