Hazelnut, Lemon & Parmesan Schnitzel with Fennel & Radish Slaw

Name: Hazelnut, Lemon & Parmesan Schnitzel with Fennel & Radish Slaw
Yield: 2 servings
Ingredients: 2 breast chicken breast (free range, butterflied in half horizontally); salt (to taste); pepper (to taste); 0.5 cup flour (plain); 0.5 tsp turmeric; 1 egg; 2 Tb water; oil (for frying); 0.3333333333333333 cup hazelnuts (whole, peeled); 0.3333333333333333 cup almonds (whole); 1 tablespoon sesame seeds; 1 teaspoon cumin seeds (whole); 2 cup panko breadcrumbs; lemon zest (grated); 40 g Parmesan (grated); 0.5 bulb fennel (shaved, fronds reserved to garnish); 4 radishes (cut into wedges); 0.5 red onion (small, thinly sliced); 3 cup savoy cabbage (shaved); 0.5 cup parsley (leaves picked); 3 Tb lemon juice; 1 teaspoon Dijon mustard (heaped); 2 teaspoon maple syrup; 2 tablespoon mayo (good quality)

A great one to add some excitement into midweek meals… Chicken & salad never tasted so good!

Yield2 servings

Ingredients

Directions

1
Place the nuts and seeds into a small food processor and blitz until finely chopped. Mix together with panko, lemon zest and Parmesan-set aside.
2
Mix the turmeric and flour together in a medium bowl then whisk eggs and water together in another bowl. Season the chicken then coat in flour, egg then the crumb mixture, pressing down so that you get good coverage.
3
Heat 2 cups of oil in a large frying pan over a medium heat. Cook the chicken for 2-3 mins each side, or until golden and cooked through. Drain on kitchen paper and season while hot.
4
Whisk all the dressing ingredients together in a bowl then toss with fennel, radish, cabbage, onion and parsley.
5
Place the chicken onto serving plates with the salad, fennel fronds and lemon wedges. Enjoy!

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