Baked Crunchy Chicken Schnitzel with Fennel Salad

Why you will like this recipe

The presentation on the plate is amazing. The crunchy Panko breadcrumbs giving wonderful texture and colour with the flavour from the perfectly blended Herbs and Spices in your Recipe Spice Pouch.

The blended Spice Pouch for this recipe will contain: Parsley, Thyme, Cumin, Oregano, Coriander, Rosemary, Onion Powder, Garlic Powder, Sumac, Paprika, minimal Chilli Flakes.

When you order you will receive your zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $6.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

2 x Whole chicken breasts

1 x Cup Plain flour

2 x Eggs - whisked

2 x Cups Panko breadcrumbs

Olive oil

Salt and Pepper to your taste and diet

2 x Fennel bulbs for salad

3 x Teaspoons of the blended spices from the recipe spice pouch.

The herbs and spices in your recipe spice pouch contains: Parsley, Thyme, Cumin, Oregano, Coriander, Rosemary, Paprika, Sumac, Garlic Powder, Onion Powder, Chilli Powder - a minimal addition.

Method

Slice each chicken breast down the middle to give two pieces. Then on a firm cutting board, cover the chicken with plastic cling wrap and lightly flatten to about 2-3 cm. Pat dry.

Next, in a bowl mix the spices from your spice pouch and your preferred salt and pepper with the flour.

Then, in a separate bowl, whisk the eggs and in another separate bowl add the breadcrumbs.

Now again, pat dry each chicken piece (very important) and fully cover with the spice seasoned flour then dip each chicken piece firstly into the whisked egg then into the breadcrumbs covering on all sides.

Lightly press down on the breadcrumb coating to give an even spread then refrigerate for 30 minutes to allow the spice flavours to further infuse the chicken.

After refrigerating, allow the crumbed chicken to return to room temperature then in a pre heated 180c medium hot oven bake for 10 minutes then turn over and bake for another 8 minutes, until the chicken is firm and breadcrumbs are crunchy and browned.

For the fennel salad, slice the fennel bulbs into quarters separating the core and break into half moon style pieces and sprinkle with a little olive oil and if you have available, sprinkle with sesame seeds.