Chicken schnitzel with fennel slaw
Serves: 4
Total time: 
Photography by Martin Poole
Chicken schnitzel with fennel slaw
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
480Kcal
Fat
21gr
Saturates
3gr
Carbs
30gr
Sugars
6gr
Fibre
3gr
Protein
44gr
Salt
1.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 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
For the slaw
- 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
Step by step
- Tip the crumbs into a shallow bowl, add the fennel seeds; mix. Put the egg into another bowl.
- 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.
- 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.
- 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.
- Serve the chicken with the slaw and lemon wedges.
