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!
TIME TO MAKE
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 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
Mortar and pestle and/or food processor
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.
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.
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.
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.
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.
Serve the chicken with the salad, a little extra parmesan, lemon and mustard, and enjoy!