chicken schnitzel recipe

Crispy chicken schnitzels are served with a sweet and crunchy fennel and apple salad in this easy dinner for four.

Chicken schnitzel with fennel, pistachio and apple salad

chicken breasts

medium free-range eggs, beaten

tbsp dijon mustard,

plain flour

breadcrumbs

tsp caraway seeds,

Olive oil

lemon

Sauerkraut to serve (we like Dawtona from Tesco)

For the salad

green eating apple

fennel bulb, thinly sliced (fronds reserved)

pistachio kernels, toasted and roughly chopped

fresh flatleaf parsley, roughly chopped

olive oil

Finely grated zest and juice

Put a chicken breast between 2 sheets of compostable baking paper, then use a rolling pin to beat the chicken until it’s about 1.5cm thick all over. Repeat with the remaining chicken breasts.

Put the eggs in a shallow bowl and mix with the mustard. Put the flour and breadcrumbs in 2 separate shallow bowls or on 2 plates. Season the flour with salt and black pepper.

Dip the chicken breasts into the flour, shaking off any excess, then dip in the beaten egg, then finally coat well with the breadcrumbs. Sprinkle the caraway seeds over both sides, pressing to coat. Set the crumbed chicken breasts aside until ready to cook (see Make Ahead).

For the salad, finely slice the apple, then combine with all the remaining salad ingredients in a mixing bowl. Season with salt and pepper and toss again.

To cook the schnitzels, put a large non-stick frying pan over a medium heat, then pour in 1cm oil. When the oil is hot, fry 2 schnitzels for 2-3 minutes on each side until golden and cooked through. Squeeze lemon juice over, then set aside, loosely covered with foil. Repeat with the rest of the chicken schnitzels, using a little more oil if you need it.

Serve the chicken schnitzels with the salad, with dijon mustard and sauerkraut on the side.

When you want a crispy, flavorful meat to serve with side dishes, try this Chicken Schnitzel. The thinly-sliced chicken tastes great with its seasoned panko breading crust.

Crispy Chicken Schnitzel Recipe

all-purpose flour

paprika

salt

garlic powder

black pepper

eggs

water

panko breadcrumbs

boneless (skinless chicken breasts)

Lemon wedges (for serving)

parsley (for serving)

Heat

Pour 1 ½ inches of oil into a large heavy pot or high-sided skillet. Heat the oil over medium-high heat to 360 degrees F.

Whisk

Whisk the flour, paprika, salt, garlic powder, and pepper together in one shallow bowl. In another shallow bowl, whisk the eggs and water. Place breadcrumbs in a third bowl.

Pound

Place each piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or meat mallet to pound the chicken to ½- to ¼-inch thickness.

Dredge

Coat the chicken first in the flour, then dredge in the egg wash, and finally in the breadcrumbs.

Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain, season both sides with salt and pepper to taste. Repeat with remaining chicken.

Serve

Hold in a warm oven if not serving immediately. Serve garnished with parsley, with lemon wedges on the side.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1633963559/d6lq7zourrpnq1pfxkvl.mp4

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