AN EASY WAY TO ELEVATE A CRUNCHY FAVOURITE
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´´