Chicken

Parmesan-crumbed chicken schnitzel, fried egg and apple and cabbage slaw

Name: Parmesan-crumbed chicken schnitzel, fried egg, apple and cabbage slaw recipe
Yield: 4
Ingredients: 4 eggs; Lemon wedges, to serve; 3 eggs; 20.00 ml harissa; 150g breadcrumbs; 1 tsp za’atar; 50g finely grated parmesan; 35g plain flour; 4 large chicken thigh fillets, flattened slightly; Vegetable oil, to shallow-fry; 1 long red chilli, thinly sliced; 1 lemon; 150g whole egg mayonnaise; 1/2 lemon juiced and zested; 320.00g cabbage; 1/2 bunch flat-leaf parsley, roughly chopped, plus extra leaves to serve; 1 Granny Smith apple, peeled and grated, excess liquid squeezed out

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P69 Parmesan-crumbed chicken schnitzel, fried eggs and apple and cabbage slaw

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 21, 2022

Matt Moran puts his make-at-home spin on the pub classic to end all pub classics – a crisp chicken schnitzel.

4 eggs
Lemon wedges, to serve

Parmesan-crumbed chicken schnitzel

3 eggs
1 tbs harissa
3 cups (150g) panko breadcrumbs
1 tsp za’atar
50g finely grated parmesan
1/4 cup (35g) plain flour, sifted
4 large chicken thigh fillets, flattened slightly
Vegetable oil, to shallow-fry
1 long red chilli, thinly sliced
1 lemon

Apple and cabbage slaw

150g whole egg mayonnaise
1/2 lemon juiced and zested
2 cups (160g) finely shredded white cabbage
2 cups (160g) finely shredded red cabbage
1/2 bunch flat-leaf parsley, roughly chopped, plus extra leaves to serve
1 Granny Smith apple, peeled and grated, excess liquid squeezed out

Method

1.

For the slaw, place all ingredients in a large bowl and mix well until the cabbage is coated. Season to taste. Chill until required.
2.

For the parmesan-crumbed chicken schnitzel, place eggs and harissa in a bowl. Season and whisk with a fork to combine. In a separate bowl, combine breadcrumbs, za’atar and parmesan. Place flour on a separate plate. Dust one chicken thigh in flour, dip into the egg mixture, allowing any excess to drip off, then place in the breadcrumb mixture, turning and pressing to coat both sides. Repeat with remaining chicken.
3.

Heat 3cm oil in a large frypan over medium-high heat. Add chicken schnitzels, in batches if necessary, and cook for 4-5 minutes until golden brown, then turn and cook for a further 3-4 minutes until golden and cooked through. Remove from pan and set aside on paper towel.
4.

Drain oil from pan, leaving about 2 tbs. Crack in eggs and cook for 2-3 minutes until whites are just set, then season to taste with salt and pepper.
5.

To serve, divide slaw, schnitzels and fried eggs between plates. Serve with lemon wedges and extra parsley.