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Chicken schnitzel with fennel slaw

by Stephanie Brooks

Serves: 4


  • 1 x 135g tub Taste the Difference lemon and cracked black pepper breadcrumbs
  • 2 tsp fennel seeds
  • 1 large egg, beaten
  • 4 skinless chicken breast fillets
  • 1 apple, such as Cox
  • ½ lemon, plus lemon wedges
  • 1 large fennel bulb, sliced
  • 4 tbsp soured cream and chive dip
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil


  1. Tip the crumbs into a shallow bowl, add the fennel seeds; mix. Put the egg into another bowl.
  2. Bash the chicken between clingfilm until 1cm thick. Dry with kitchen paper; dip in the egg, then the crumbs. Transfer to a plate lined with baking paper.
  3. For the slaw, quarter and core the apple; finely slice. Transfer to a bowl. Add a squeeze of lemon and toss. Add the fennel, the dip and mustard. Season; add more lemon to taste. Set aside.
  4. Heat half the oil in a frying pan. Fry the chicken in 2 batches over a medium heat for 3 minutes on each side; clean the pan and add more oil halfway.
  5. Serve the chicken with the slaw and lemon wedges.

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