Sourdough, Rosemary & Oat Chicken Schnitz
with Herby Fennel Slaw
I LOVE A SCHNITZEL! How could you not? Juicy meat with crispy, buttery fried crumbs. This schnitty has sourdough, oats and rosemary for the crumb. It’s best to use stale sourdough for this as you will be removing the crust and then blending into crumbs. Fresh bread doesn’t quite work the same. You could also use another fave bread of yours if you like or use panko if you CBF
Ingredients
(Serves 2)
Chicken
150g sourdough, crusts removed
1/2 cup oats
1 Tbsp finely chopped rosemary
1 egg
1 Tbsp milk
1/4 cup flour
400g or 2 large chicken breasts
Butter for frying
Slaw
1/2 small white or savoy cabbage, thinly sliced
1 fennel bulb, thinly sliced
1/4 cup Italian parsley leaves
1/4 cup basil leaves
Juice of 1 lemon
A drizzle of olive oil
To Serve
Aioli or a good quality sour cream
Blitz It
Remove the crusts from your sourdough and dice into 2cm size pieces. Place in a food processor (you could try a nutri bullet) and blitz into breadcrumbs. Its ok if there are a few chunky pea size pieces left. Combine in a large bowl with oats and chopped rosemary.
Place egg and milk in a second bowl and whisk. Place flour on a dinner plate and season with salt and pepper. Set both aside.
Prep It
Pat chicken breasts dry and butterfly so you end up with 1 large steak out of each breast. Keeping the chicken on the chopping board cover with a piece of cooking paper and use a mallet, rolling pin or bottom of a pot to pound out chicken, until it is about half a cm thick.
Crumb chicken, 1 piece at a time by coating first in the flour, then egg mix then the sourdough crumbs. Press the crumbs firmly onto the chicken to ensure they stick well. Set aside for frying.
Prep your slaw so you are ready to go as soon as that crispy chick is ready! Using a very sharp knife thinly slice cabbage and fennel (I use a mandolin here) and combine in a large bowl with herbs.
Cook It
Heat a drizzle of oil and about 1 Tbsp of butter in a large fry-pan on medium-high heat. Cook chicken in batches (don’t overcrowd the pan or you will knock the crumbs off) for about 4 minutes each side, until cooked through, SO golden and So crispy! Rest your first cooked chicken schnitz on a cooling rack so its stays crispy while you cook the next. Season with salt and pepper as soon as they leave the pan.
Finish your slaw by tossing with lemon juice and a drizzle of olive oil. Season to taste with salt and pepper.
Serve chicken schnitz with slaw and a dollop of aioli.