The humble schnitzel gets an Aussie update with a fragrant pepperleaf crumb. Pan-fried until golden and served with a fresh and fruity apple and fennel salad, it’s a delicious and balanced twist on a pub classic.
Halve chicken breast fillet horizontally to create 2 thinner pieces. Place in a bowl with the aioli, salt and pepper and toss to coat.
Place panko breadcrumbs, most of the pepperleaf, parmesan and salt in a shallow bowl and mix to combine. Press both sides of chicken into crumb mixture to coat well. Set aside on a plate and refrigerate until ready to cook.
Finely chop chives. Place in a small bowl with olive oil, white wine vinegar, a pinch of pepperleaf and salt and mix to combine.
Core apple and thinly slice. Trim and thinly slice fennel. Place apple, fennel and rocket in a bowl and toss to combine.
Heat oil in a frypan over medium heat. Add chicken and cook, turning halfway, for 7–8 minutes or until golden and cooked through. Remove and drain on paper towel.
Drizzle apple and fennel salad with dressing, season with salt and pepper and toss to combine. Divide chicken between plates and serve with salad.