Sunday Herald Sun - Stellar - - Contents - By Donna Hay

Chicken schnitzel.

Take your clas­sic schnitzel recipe up a notch with some fra­grant herbs and spices.

2 cups (140g) sour­dough bread­crumbs 2 ta­ble­spoons thyme leaves, chopped 1 ta­ble­spoon fen­nel seeds, crushed 2 eggs veg­etable oil, for fry­ing le­mon wedges, to serve SLAW ½ cup (150g) may­on­naise 2 ta­ble­spoons le­mon juice 2 baby fen­nel, thinly sliced STEP 1 Place the bread­crumbs, thyme, fen­nel seeds, chilli and le­mon rind in a bowl and mix to com­bine. Trans­fer the bread­crumb mix­ture to a shal­low tray. STEP 2 Us­ing a meat mal­let, pound the chicken to 5mm thick­ness. Place the flour, salt and pep­per in a sec­ond shal­low tray and mix to com­bine. STEP 3 Place the eggs and milk in a bowl and whisk to com­bine. Dust the chicken in the flour, dip in the egg mix­ture and press into the bread­crumbs to coat. Heat 1cm of oil in a fry­ing pan over medium heat. Cook schnitzels, in batches, for 4–5 min­utes each side or un­til golden. Drain. STEP 4 To make the slaw, place the may­on­naise, le­mon and pep­per in a bowl and mix to com­bine. Place the fen­nel, cab­bage and half the may­on­naise mix­ture in a bowl. Toss. Slice schnitzels and di­vide be­tween plates. Serve with the slaw, re­main­ing may­on­naise mix­ture and le­mon wedges. Serves 4.

``take it up a notch with fra­grant herbs´´

4 cups (320g) shred­ded white cab­bage

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.