Panko Crumbed Schnitzel with Fennel Slaw.

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Bliss. Perfectly crispy, tender panko crumbed chicken tenderloins, served alongside a refreshing fennel, apple, and cabbage slaw.

A harmonious blend of textures and flavours: the succulent crunch of perfectly cooked chicken complemented by the crisp freshness of shaved fennel, tartness of crisp apple slices, and the subtle crunch of cabbage, all dressed in a light dijon vinaigrette.

Serves: 4
Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins

Ingredients:

For the Schnitzel:
600g Chicken Tenderloins
3/4 cup All-Purpose Flour
2 Large Eggs
1.5 cups Panko Breadcrumbs
1 tbsp Smoked Paprika
1 tbsp Oregano
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Salt
Oil for Frying (canola, vegetable, or sunflower)

For the Slaw:
1 Carrot, grated
1/4 Green Cabbage, thinly sliced
1/4 Fennel Bulb, finely sliced
1/2 Green Apple, julienned

For the Dressing:
2 tbsp Red Wine Vinegar
1/4 cup Olive Oil
1 tbsp Honey
1/2 tbsp Dijon Mustard
1 tbsp Mayonnaise
2-3 tbsp Lemon Juice

Instructions
1.Prep the Chicken: Season the chicken tenderloins with salt and pepper.

2.Set Up the Coating Station: Place the flour, whisked eggs, and panko breadcrumbs in three separate shallow dishes.

3.Coating the Chicken: Dredge each chicken tenderloin in the flour, shaking off any excess. Dip it in the egg mixture, letting any excess drip back into the bowl. Finally, coat generously in the panko breadcrumbs, pressing them gently to adhere. Repeat with all the chicken pieces.

4.Heat the Oil: In a large skillet or Dutch oven, heat oil to about 1.5cm (3/5") depth over medium-high heat. Test the oil temperature by dropping a panko crumb – if it sizzles and floats, the oil is hot enough.

5.Fry the Schnitzel: Carefully add 2 schnitzels to the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked schnitzel to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.

6.Prepare the Slaw (While Schnitzel Cooks): Combine the grated carrot, sliced cabbage, fennel, and julienned apple in a bowl.

7.Whisk the Dressing: In a separate bowl, whisk together the red wine vinegar, olive oil, honey, Dijon mustard, mayonnaise, and lemon juice.

8.Assemble: Pour the dressing over the slaw and toss to coat.

Enjoy!