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 the perfectly selected and blended Herbs and Spices from your recipe spice pouch building great flavour with: Parsley, Thyme, Cumin, Oregano, Coriander, Rosemary, Onion Powder, Garlic Powder, Sumac, Paprika, Sea Salt, Black Pepper, minimal Chilli Flakes. If you prefer salt free, please advise when ordering.

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

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 60g 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

Plain flour

2 x Eggs - whisked

2 x Cups Panko breadcrumbs

Olive oil

2 x Fennel bulbs

3 x Teaspoons of the blended spices from the recipe spice pouch. Note Sea salt and black pepper included.

The herbs and spices in your recipe spice pouch contains: Parsley, Thyme, Cumin, Oregano, Coriander, Rosemary, Paprika, Sumac, Garlic Powder, Onion Powder, Sea Salt, Black Pepper, 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 carefully rub the spices from your spice pouch into the chicken and lightly coat with the flour.

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

Now, 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.

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.