Chicken

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  • Easy
  • Family Friendly
  • Fast
  • Native Australian

Parmesan Pepperleaf Crumbed Chicken with Apple Fennel Salad

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.

45 Minutes

Recipe

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01

Prepare Chicken

Halve chicken breast fillet horizontally to create 2 thinner pieces. Place in a bowl with the garlic dip, salt and pepper and toss to coat.

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02

Crumb Chicken

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.

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03

Make Dressing

Finely chop chives. Place in a small bowl with olive oil, white wine vinegar, a pinch of pepperleaf and salt and mix to combine.

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04

Prepare Salad

Core apple and thinly slice. Trim and thinly slice fennel. Place apple, fennel and rocket in a bowl and toss to combine.

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05

Cook Chicken

Heat neutral-flavoured 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.

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06

Plate Up

Drizzle apple and fennel salad with dressing, season with salt and pepper and toss to combine. Divide chicken between plates and serve with salad.

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Parmesan Pepperleaf Crumbed Chicken with Apple Fennel Salad

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami