Dukkah Crusted Chicken Schnitzel with Cauliflower Mash and Slaw

Our schnitzel is full of flavour as it’s breaded with a dukkah and sourdough crumb, which adds a lovely crunch from the sesame, cumin and coriander seeds.

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Cut cauliflower into small florets . Store in the fridge.

Finely shave cabbage. You can store this with the cabbage you will use for the stuffed sweet potatoes, just be sure to only use half. Store in the fridge.

Prepare salad dressing. Store in an airtight jar in the fridge. Shake well and bring to room temperature before serving.

Ingredients

  • 1 Tbsp Olive oil
  • ½ tsp Dijon mustard
  • 1-2 Tbsp apple cider vinegar
  • Salt and pepper

Method

  1. Add your dressing ingredients to a jar, shake well.

Tips

  • When cooking the schnitzel you want to be pretty generous with the amount of olive oil you use as this will help it go golden brown and crispy.
  • Make sure you don’t have the pan too hot so that the outside doesn’t burn before the chicken has cooked through.

Protein

  • You can make this schnitzel with beef or venison instead. Simply purchase a schnitzel cut of meat from your local butcher or grocery and bread as you would the chicken, note that the piece of meat may be thinner and need less cooking time.
  • You can use chicken breast instead of tenderloins. They will just take a little longer to cook.


Vegetables

  • If you don’t have a steamer you can boil the cauliflower.
  • Potato, sweet potato or pumpkin mash is also delicious with this meal.
  • We’ve used red cabbage but any cabbage would work well.
Ingredients

Schnitzel

  • 450 grams chicken tenderloins
  • 1 cup bread crumbs (2 pieces sourdough)
  • Zest of 1 lemon
  • ½ cup of dukkah
  • ¼ cup flour
  • 2 eggs (cracked and beaten)
  • Olive oil for shallow frying

Cauliflower mash

  • 1 head of cauliflower (cut into florets)
  • ¼ – ½ cup grated parmesan (depending on personal preference)
  • 3 Tbsp of sour cream
  • 25 gram butter
  • 2 Tbsp chives
  • Salt and pepper

Salad

  • 1 fennel bulb (finely sliced)
  • 1 small green apple (finely sliced)
  • ¼ cup red cabbage (finely sliced)

Dressing

  • 1 Tbsp olive oil
  • ½ tsp dijon mustard
  • 1-2 Tbsp apple cider vinegar
  • Salt and pepper
Method

Dukkah crusted chicken schnitzel

  1. Place one tenderloin at a time between parchment paper, pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining tenderloins.
  1. Moving onto breading your tenderloins. You’ll need three separate bowls, one for the flour, the other for the eggs and the other for your breadcrumb, dukkah and lemon zest.
  1. Working with one piece of chicken at a time. Firstly coat in the flour mixture, then the eggs, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on a large plate or baking sheet. Repeat with the remaining tenderloins and place to the side until you are ready to cook.
  2. Add oil to a large pan, over a high heat. Once hot add the chicken, making sure not to over cram the pan as this will prevent the chicken from going crispy. Cook until cooked through and lightly browned on both sides, 3 to 4 minutes per side. Transfer the chicken onto a plate lined with a paper towel.

Mash

  1. Steam cauliflower until tender enough to mash. Drain and return back to the pot.
  2. Add sour cream, butter, parmesan and season with plenty of salt and pepper.
  3. Using some elbow grease and a potato masher, mash until smooth. You could also use a stick blender or pop it in the blender. Fold through the chives.

Salad

  1. Add your dressing ingredients to a large bowl and mix well.
  2. Add the fennel, cabbage and apple and toss well.  Set aside for at least 10 minutes to allow the dressing to soften the vegetables.

Serve

  1. Once everything is ready add the cauliflower mash to each plate with some of the schnitzel and the salad, enjoy!
Variations

Protein

  • You can make this schnitzel with beef or venison instead. Simply purchase a schnitzel cut of meat from your local butcher or grocery and bread as you would the chicken, note that the piece of meat may be thinner and need less cooking time.
  • You can use chicken breast instead of tenderloins. They will just take a little longer to cook.


Vegetables

  • If you don’t have a steamer you can boil the cauliflower.
  • Potato, sweet potato or pumpkin mash is also delicious with this meal.
  • We’ve used red cabbage but any cabbage would work well.

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