This is one of the best chicken schnitzel recipes. With a lemon pepper seasoning, warm potatoes and a fennel salad the combination of these flavours will be heaven.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs lemon pepper
1 1/2 cups (110g) panko breadcrumbs
1/2 cup (75g) plain flour
2 Coles Brand Australian Free Range Eggs, lightly whisked
Rice bran oil, for shallow-frying
4 small Coles RSPCA Approved Chicken Breast Fillets, spilt in half crossways
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine lemon pepper and breadcrumbs in a shallow bowl. Place flour and egg in separate shallow bowls. Coat chicken pieces in flour, shaking off excess. Dip in egg then breadcrumb mixture.
Step 2
Add enough oil to a large frying pan to reach a depth of 1cm. Place over medium heat. Cook chicken for 5 mins each side or until golden and cooked though. Drain on a plate lined with paper towel.
Step 3
Meanwhile, cook beans in a saucepan of salted boiling water for 2 mins or until just tender. Drain. Refresh under cold water and drain. Combine beans with fennel and onion in a bowl. Whisk vinegar, oil and mustard in a small bowl and drizzle over salad. Toss to combine. Season with salt and pepper.
Step 4
Divide fennel salad, schnitzel and potato among serving plates. Garnish with reserved fennel fronds. Serve with lemon wedges.
This is one of the best chicken schnitzel recipes. With a lemon pepper seasoning, warm potatoes and a fennel salad the combination of these flavours will be heaven.
Method
Step 1
Combine lemon pepper and breadcrumbs in a shallow bowl. Place flour and egg in separate shallow bowls. Coat chicken pieces in flour, shaking off excess. Dip in egg then breadcrumb mixture.
Step 2
Add enough oil to a large frying pan to reach a depth of 1cm. Place over medium heat. Cook chicken for 5 mins each side or until golden and cooked though. Drain on a plate lined with paper towel.
Step 3
Meanwhile, cook beans in a saucepan of salted boiling water for 2 mins or until just tender. Drain. Refresh under cold water and drain. Combine beans with fennel and onion in a bowl. Whisk vinegar, oil and mustard in a small bowl and drizzle over salad. Toss to combine. Season with salt and pepper.
Step 4
Divide fennel salad, schnitzel and potato among serving plates. Garnish with reserved fennel fronds. Serve with lemon wedges.
