Lemon pepper chicken schnitzel with fennel salad

Recipes / Salads

Re-create your favourite pub meal at home with this crunchy lemon and pepper chicken schnitzel.

Recipe «Lemon pepper chicken schnitzel with fennel salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp lemon pepper, 1 1/2 cups panko breadcrumbs, 1/2 cup 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, 150g green beans, trimmed, halved diagonally, 2 fennel, thinly sliced lengthways, fronds reserved , 1 red onion, cut into thin wedges, 1 tbsp white wine vinegar, 2 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 800g baby washed potato, quartered, steamed, Lemon wedges, to serve.

Ingredients:

  • 2 tbsp lemon pepper 
  • 1 1/2 cups panko breadcrumbs 
  • 1/2 cup 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 
  • 150g green beans, trimmed, halved diagonally 
  • 2 fennel, thinly sliced lengthways, fronds reserved 
  • 1 red onion, cut into thin wedges 
  • 1 tbsp white wine vinegar 
  • 2 tbsp extra virgin olive oil 
  • 1 tsp Dijon mustard 
  • 800g baby washed potato, quartered, steamed 
  • Lemon wedges, to serve 

Instructions

  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.
  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.
  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.
  4. Divide fennel salad, schnitzel and potato among serving plates. Garnish with reserved fennel fronds. Serve with lemon wedges.