Chicken schnitzel with fennel slaw

Chicken schnitzel with fennel slaw


Adding polenta to the breadcrumbs makes these schnitzels extra crunchy!

The ingredient of Chicken schnitzel with fennel slaw

  1. 1 cup fresh breadcrumbs
  2. 1 cup polenta
  3. 1 tablespoon lemon rind, finely grated
  4. 2 tablespoons fresh flat-leaf parsley leaves, chopped
  5. 1 cup plain flour
  6. 2 eggs, lightly beaten
  7. 1/2 cup milk
  8. 650g chicken tenderloins
  9. 1/4 cup vegetable oil
  10. Tomato, chopped, to serve
  11. Fresh flat-leaf parsley, to serve
  12. 1/2 cup Japanese-style mayonnaise
  13. 1 tablespoon Dijon mustard
  14. 2 tablespoons lemon juice
  15. 3 gherkins, finely chopped
  16. 1 tablespoon fresh chives, finely chopped
  17. 2 fennel bulbs, trimmed, thinly sliced crossways

The instruction how to make Chicken schnitzel with fennel slaw

  1. Combine breadcrumbs, polenta, lemon rind and parsley in a shallow dish. Place flour on a plate. Season with salt and pepper. Whisk eggs and milk together in a shallow bowl. Coat each tenderloin in flour. Dip into egg mixture. Toss in breadcrumb mixture to coat.
  2. Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel, to drain.
  3. Meanwhile, make Fennel slaw Combine mayonnaise, mustard, lemon juice, gherkins and chives in a large bowl. Add fennel. Toss to coat.
  4. Serve chicken schnitzel with fennel slaw and combined tomato and parsley.

Nutritions of Chicken schnitzel with fennel slaw

calories: 975.359 calories
calories: 44.6 grams fat
calories: 8 grams saturated fat
calories: 79.3 grams carbohydrates
calories: 52.5 grams protein
calories: 272 milligrams cholesterol
calories: 818 milligrams sodium
calories: NutritionInformation

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