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CHICKEN
SCHNITZEL

CCM DEV

December 9, 2021

Chicken Schnitzel With Shaved Cabbage, Fennel, Apple & Parmesan Salad

Author: TOM WALTON
Difficulty:
Serving: 4
Time to make: 45 mins

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!

INGREDIENTS

Units: Metric | Imperial(US)
  • 2 2skinless boneless chicken breasts, cut in half, lengthways
  • 1 1tbsp Dijon mustard (extra to serve if desired)
  • 2 2free-range eggs
  • ½ ½cup plain flour
  • 2 2cup panko breadcrumbs
  • 2 2lemons
  • 2 2clove garlic, smashed
  • ¼ ¼small white cabbage, finely shaved
  • 1 1small bulb fennel, cut in half and finely sliced
  • 1 1granny smith apple, finely sliced into matchstick
  • ½ ½cup flat-leaf parsley, roughly chopped
  • ½ ½cup parmesan cheese shaved (extra to serve if desired)
  • 8 8tbsp 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

Wine Match

Chicken Schnitzel

METHOD

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

NUTRITIONAL INFORMATION

  • Calories
    450
    23%
  • Fat
    27.4g
    39%
  • Saturates
    5.1g
    26%
  • Sugars
    4g
    4%
  • Salt
    1.1g
    18%
  • Protein
    43,9g
    88%
  • Carbs
    7.5g
    3%
  • Fibre
    3.3g
    -%
All quantities above are average