• Servings

  4

INGREDIENTS

• 2 envy™ apples, quartered, cored and thinly sliced
• ½ fennel, finely sliced, fennel fronds reserved
• ¼ small cabbage, shredded
• Juice of half a lemon
• Handful of mint leaves
• 40g shaved parmesan
• Buttermilk Dressing:
• 50ml extra virgin olive oil
• 50ml buttermilk
• Juice of half a lemon
• 1 tsp whole grain mustard
• Sea salt and pepper
• Chicken Schnitzels
• 2 skinless chicken breasts, halved horizontally
• 2 eggs, lightly whisked
• 60ml buttermilk or full-cream milk
• 40g plain flour
• 100g Panko breadcrumbs
• Sea salt and pepper
• Sunflower oil, for frying
• Lemon wedges, to serve

METHOD

• Prepare the chicken schnitzels by patting the chicken dry with paper towel and seasoning with salt and pepper. In a shallow bowl, combine the eggs and buttermilk together. Place some flour in another shallow bowl or tray and do the same with the breadcrumbs. Dust the chicken in the flour, shaking off excess then dip into the egg mixture and finally into the breadcrumbs. Ensure the chicken is really well coated. Repeat with the remaining chicken. Set aside.
• Combine the envy™ apples, fennel and cabbage in a large bowl and pour over lemon juice. Toss to combine then add the mint, fennel fronds and parmesan.
• Combine the dressing ingredients in a jar, shake well and set aside.
• Heat enough oil in a deep frying pan, so that it reaches 1.5 cm up the side of the pan, over a medium heat. Fry the chicken in the oil until golden on both sides and cooked through (around 2-2/2 minutes on each side). Drain on a wire rack and season with a little salt.
• Pour the dressing over the salad, toss to combine and serve with the chicken schnitzels and lemon wedges.