Seeded Chicken Schnitzel
Ingredients
CRUMB
- ½ cup each roasted, skin-on almonds and panko crumbs
- ¼ cup sunflower seeds
- 2 tablespoons each black sesame seeds, white sesame seeds and white quinoa
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- sea salt and ground pepper
TO COOK AND SERVE
- 1 cup plain flour
- 2 large eggs
- 2 cloves garlic, crushed
- 600 grams skinless, boneless chicken thighs
- vegetable oil and butter, for cooking
- White Slaw with a Tangy Yoghurt Dressing (see recipe below)
- hot English mustard
White Slaw with Tangy Yoghurt Dressing (gf) (v) - DRESSING
- ¼ cup each good-quality egg mayonnaise and thick plain yoghurt
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, crushed
- 1 teaspoon each Dijon mustard and toasted cumin seeds
- sea salt and ground pepper
White Slaw with Tangy Yoghurt Dressing (gf) (v) - SLAW
- 3 cups shredded white cabbage
- 1 green apple, thinly sliced
- 1 small fennel bulb, thinly sliced, fronds reserved
- ½ small red onion, very thinly sliced
- ½ cup walnut pieces, toasted
Instructions
- 1
CRUMB - Place all the ingredients in a food processor and blitz until finely ground but still with some texture. Tip into a wide shallow dish and season well.
- 2
TO COOK AND SERVE - Place the flour in one dish and the whisked eggs and garlic in another. Season the chicken with salt and pepper. Dip first into the flour, then into the eggs, letting the excess drip off, and then into the seedy crumbs, pressing them on to adhere. Chill for 30 minutes if time permits.
- 3
TO COOK AND SERVE - Heat a little oil and a knob of butter in a large frying pan and cook the chicken in batches for 2-3 minutes each side, until golden and crisp. Cooking time will depend on the thickness of the chicken. Drain on kitchen towels.
- 4
TO COOK AND SERVE - Serve with the slaw and a squidge of mustard.
- 5
White Slaw with Tangy Yoghurt Dressing (gf) (v) - DRESSING - Whisk everything together in a bowl until smooth and season well.
- 6
White Slaw with Tangy Yoghurt Dressing (gf) (v) - SLAW - Combine the cabbage, apple, fennel and onion in a bowl. Add half the dressing and toss until everything is lightly coated, then toss through the walnuts and some of the reserved fennel fronds. Serve the remaining dressing separately.
