Ingredients

• Serves 4-6

• 2 x Chicken Breasts

• Plain flour

• 2 x Eggs

• 2 x Cups Panko breadcrumbs

• Olive Oil – best quality

• 2 x Teaspoons Star Anise - ground

• 1 x Teaspoon Cinnamon

• 1 x Teaspoon black pepper

• Pinch of medium heat chilli powder - optional

• 2 x Fennel bulbs

• 1 x Tablespoon black sesame seeds for the fennel salad - optional

Preparation

Slice the chicken breasts down the middle to give two pieces. Then on a firm cutting board cover the chicken with plastic cling wrap and lightly flatten to, say 2-3cm, pat dry then add the spices to a small bowl, mix well then rub well into the chicken and lightly coat with flour.

Whisk the eggs in a medium bowl. In a separate bowl add the breadcrumbs.

Now, dip each chicken piece, firstly into the eggs, then the breadcrumbs. Lightly press down on the breadcrumb coating to give an even covering and refrigerate for at least 30 minutes to allow the flavours to further infuse the chicken

Important: Allow the Chicken to return to room temperature and sprinkle or spray the Olive Oil evenly over the chicken and bake at 180c for 10 minutes then turn over and again, sprinkle or spray with the olive oil and bake for another 8 minutes or until firm.

Fennel Salad Slice the fennel bulbs into two or quarters if you prefer and break into “moon” style pieces. Toss in a little olive oil, and for a special taste, sprinkle toasted black sesame seeds over the salad. The black sesame seeds give a nice colour and flavour contrast, however, white sesame seeds will give the same taste.

To BUY the Natural Moroccan Chermoula go to SPICE SEASONINGS

Important: The Moroccan Chermoula has a lovely soft mellow flavour and is a perfect partner for the chicken. If you choose add a little crushed chilli flakes to your taste.

Comments: Baking the Chicken Schnitzel avoids end of cooking mess from the fry pans !