Chicken Schnitzel with Apple & Radish Slaw
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Chicken Schnitzel with Apple & Radish Slaw
Serves: 4
Dietaries: Gluten Free
Recipe by Michael Weldon
Ingredients
THE SCHNITTY
1½ cups almond meal
2 tablespoons picked thyme
⅓ cup (35g) Parmesan cheese, finely grated
1 teaspoon salt
Freshly cracked black pepper
4 chicken breast fillets, each sliced into 3, on a diagonal following the length to produce flattish pieces
½ cup (75g) corn flour, on a dinner plate
2 large eggs, lightly whisked
100g butter for frying
Olive oil, for frying
THE SLAW
3 granny smith apples, quartered, cored, cut into matchsticks
4 radishes, top and tailed, halved and thinly sliced
1 large stick celery, thinly sliced (optional)
3 stalks of spring onions, finely sliced
1 cup packed torn mint
DRESSING
⅓ cup (80g) sour cream
1-2 tablespoons lemon juice, OR
to taste
2 teaspoons honey
½ teaspoon salt freshly cracked pepper
4 lemon wedges, to serve
METHOD
1. Prepare the coating
In a large shallow bowl, combine almond meal, thyme, grated Parmesan, salt and pepper.
Put cornflour on a dinner plate.
In another bowl, whisk the eggs lightly.
2. Coat the chicken
Take each slice of chicken and coat it first in cornflour, shaking off excess.
Dip it into the egg mixture. Then press both sides firmly into the almond meal mix to coat evenly. Set aside coated schnitzels on a tray.
3. Cook the schnitzels
Heat a large frying pan on medium heat and add a mix of butter and olive oil (enough to cover the base).
Fry schnitzels in batches for about 3-4 minutes per side, until golden and cooked through.
Transfer cooked schnitzels to a paper-towel lined plate and keep warm.
4. Make the slaw
Combine the apple matchsticks, radish slices, celery, spring onions, and mint leaves in a large bowl. In a small bowl, whisk together sour cream, lemon juice, honey, salt and pepper until smooth. Pour dressing over slaw and toss well to coat.
5. Serve
Plate schnitzels with a generous serving of slaw on the side. Add a lemon wedge for squeezing over the top before eating.
