seeded schnitzel with fennel and apple slaw

  • 4 x 200g chicken breast fillets, halved lengthways
  • 2 tablespoons extra virgin olive oil 
  • lemon wedges, to serve 

spiced seeded crumb

  •  ¼ cup (40g) almonds 
  • 2 tablespoons sesame seeds 
  • 1 teaspoon chia seeds (optional) 
  • ¼ cup (35g) sunflower seeds 
  • 2 teaspoons coriander seeds, crushed 
  • 1 teaspoon ground cumin 
  • ¼ cup (20g) finely grated parmesan, plus extra to serve 
  • 1 teaspoon sea salt flakes 
  • 1 tablespoon flat-leaf parsley leaves, chopped 

fennel and apple slaw

  • 2 baby fennel bulbs, thinly sliced 
  •  2 cups (180g) white cabbage, shaved 
  •  2 cups (180g) brussels sprouts, shaved 
  • 2 green (Granny Smith) apples, cut into matchsticks 
  • ¼ cup chopped chives 
  • 1 cup (250ml) buttermilk 
  • 1 tablespoon horseradish relish 
  • 2 tablespoons white balsamic vinegar 
  • sea salt and cracked black pepper
  1. Preheat oven to 200°C (400°F). To make the spiced seeded crumb, place the almonds, sesame seeds, chia, sunflower seeds, coriander, cumin, parmesan and salt in a food processor. Pulse until the mixture resembles coarse crumbs. Add the parsley and stir to combine. 
  2. Divide the chicken between two baking trays lined with non-stick baking paper and sprinkle with the crumb mixture. Drizzle with the oil and roast for 10–15 minutes or until golden and cooked through. 
  3. To make the slaw, place the fennel, cabbage, brussels sprouts, apple, chives, buttermilk, horseradish, vinegar, salt and pepper in a large serving bowl and toss to combine. Serve the schnitzels with the slaw, extra parmesan and the lemon. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.50) 432150

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox