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Chicken Schnitzel

chicken schnitzel with shaved cabbage, fennel, apple & parmesan salad

Australian chef Tom Walton has created the perfect pair for our Double Barrel Chardonnay in this Chicken Schnitzel with Shaved Cabbage, Fennel, Apple & Parmesan Salad recipe! The lemon and mustard flavours accentuate the true beauty, depth and intensity in a way that could simply not be matched by any other dish. Enjoy!

Difficulty logo-fill

SERVING 4

TIME TO MAKE 45 MINS

Ingredients 2 skinless boneless chicken breasts, cut in half, lengthways 2 free-range eggs 2 free-range eggs ½ cup plain flour 2 cup panko breadcrumbs 2 lemons 2 clove garlic, smashed ¼ small white cabbage, finely shaved 1 small bulb fennel, cut in half and finely sliced 1 granny smith apple, finely sliced into matchstick ½ cup flat-leaf parsley, roughly chopped ½ cup parmesan cheese shaved (extra to serve if desired) 8 tbsp extra virgin olive oil Flake salt and fresh ground black pepper to season

Equipment Mortar and pestle and/or food processor Small Bowl Large Bowl Fry Pan

Method

Step 1 Place chicken in between two pieces of baking paper. Using a meat mallet or rolling pin, firmly and evenly beat the chicken to flatten to 1cm thick. Season the chicken lightly with salt and pepper and place onto a plate.

Step 2 Whisk eggs and Dijon mustard together and place in a shallow bowl. In another bowl, place the flour, seasoned lightly with salt and pepper. In a third bowl, place the breadcrumbs.

Step 3 Begin by dipping the chicken first in the flour until covered, then in the egg mixture, and finally in the breadcrumbs. When well covered, place on a plate ready to cook.

Step 4 Heat a large frying pan over medium-high heat and add half the olive oil and two of the schnitzels. Cook for 3-4 minutes on each side, adding one of the cloves of smashed garlic to the pan during cooking. Transfer the cooked chicken to a plate and repeat with the remaining chicken.

Step 5 While the chicken cooks, prepare and combine the cabbage, fennel, apple, parsley and parmesan, dressing with 3 tbsp extra virgin olive oil, lemon and salt and pepper to taste.

Step 6 Serve the chicken with the salad, a little extra parmesan, lemon and mustard, and enjoy!