Re-create your favourite pub meal at home with this crunchy lemon and pepper chicken schnitzel.
- 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.
- 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.
- 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.
- Divide fennel salad, schnitzel and potato among serving plates. Garnish with reserved fennel fronds. Serve with lemon wedges.
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Food Storage Container Set
Food Storage Container Set
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