- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- 1 serve veg or fruit
Complete with a lemon caper butter, this golden schnitzel pairs perfectly with a crisp and subtly sweet apple and pear salad.
- Serves4
- Cook time35 minutes
- Prep time35 minutes
Ingredients
- 3 cups (225g) panko breadcrumbs
- 1 tbs finely grated lemon rind
- 1 tsp garlic powder
- 1 Coles Australian Free Range Egg
- 1 tbs milk
- 1/4 cup (35g) plain flour
- 2 large Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- Extra virgin olive oil, to shallow-fry
- 1 Jazz apple, very thinly sliced
- 1 pear, very thinly sliced
- 1 fennel, finely shaved, fronds reserved
- 120g pkt Coles Australian Baby Spinach
- 1/3 cup (80ml) lemon vinaigrette dressing
Lemon caper butter
- 75g butter
- 2 tbs drained baby capers
- 2 tbs lemon juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the breadcrumbs, lemon rind and garlic powder in a large bowl. Season. Whisk the egg and milk in a bowl. Place the flour on a plate. Coat each piece of chicken in flour, shaking off excess. Dip in the egg mixture, then in the breadcrumb mixture and turn to coat. Transfer to a plate.
Step 2
Add enough oil to come 2cm up the side of a large deep frying pan. Heat over medium-high heat. Cook the chicken, in batches, for 6-8 mins each side or until golden and cooked through. Transfer to a baking tray. Cover loosely with foil to keep warm.
Step 3
Meanwhile, to make lemon caper butter, melt the butter in a small frying pan over medium heat. Add the capers and cook, stirring, for 2 mins. Stir in the lemon juice and season with pepper.
Step 4
Place the apple, pear, fennel and spinach in a large bowl. Drizzle with vinaigrette and toss to combine. Divide the chicken and salad among serving plates. Drizzle with lemon caper butter and sprinkle with reserved fennel fronds.
Recipe tip
COOK. STORE. SAVE.
Love the lemon caper butter? Make another batch later in the week with any leftover ingredients – it’s delicious drizzled over baked or chargrilled fish.
Crunchy chicken schnitzel with apple and pear salad
- Serves4
- Cook time35 minutes
- Prep time35 minutes
Ingredients
- 3 cups (225g) panko breadcrumbs
- 1 tbs finely grated lemon rind
- 1 tsp garlic powder
- 1 Coles Australian Free Range Egg
- 1 tbs milk
- 1/4 cup (35g) plain flour
- 2 large Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- Extra virgin olive oil, to shallow-fry
- 1 Jazz apple, very thinly sliced
- 1 pear, very thinly sliced
- 1 fennel, finely shaved, fronds reserved
- 120g pkt Coles Australian Baby Spinach
- 1/3 cup (80ml) lemon vinaigrette dressing
Lemon caper butter
- 75g butter
- 2 tbs drained baby capers
- 2 tbs lemon juice
Description
Complete with a lemon caper butter, this golden schnitzel pairs perfectly with a crisp and subtly sweet apple and pear salad.
Method
Step 1
Combine the breadcrumbs, lemon rind and garlic powder in a large bowl. Season. Whisk the egg and milk in a bowl. Place the flour on a plate. Coat each piece of chicken in flour, shaking off excess. Dip in the egg mixture, then in the breadcrumb mixture and turn to coat. Transfer to a plate.
Step 2
Add enough oil to come 2cm up the side of a large deep frying pan. Heat over medium-high heat. Cook the chicken, in batches, for 6-8 mins each side or until golden and cooked through. Transfer to a baking tray. Cover loosely with foil to keep warm.
Step 3
Meanwhile, to make lemon caper butter, melt the butter in a small frying pan over medium heat. Add the capers and cook, stirring, for 2 mins. Stir in the lemon juice and season with pepper.
Step 4
Place the apple, pear, fennel and spinach in a large bowl. Drizzle with vinaigrette and toss to combine. Divide the chicken and salad among serving plates. Drizzle with lemon caper butter and sprinkle with reserved fennel fronds.