walnut crusted chicken schnitzel with brussels sprout and pickle slaw
The pub dinner who went to copenhagen once and wont shut up about it
ingredients
2 large chicken breasts, butterflied to make 4 schnitzels
½ cup plain flour
3 eggs
1 tbsp Dijon mustard
½ tsp garlic powder
½ tsp smoked paprika
1½ cups panko breadcrumbs
¾ cup walnuts, finely chopped
Sea salt and freshly cracked black pepper
Neutral oil, for shallow frying
Lemon cheeks, to serve
⅓ small white cabbage, very finely sliced
250g Brussels sprouts, very finely sliced
2 spring onions, finely sliced
Small handful dill, roughly chopped
4 pickles, finely diced
½ cup mayonnaise
Juice of 1 lemon
1 tbsp Dijon mustard
2–3 tbsp pickle juice
1 tsp honey
Sea salt and plenty of freshly cracked black pepper
method
Whisk together the mayonnaise, lemon juice, Dijon, pickle juice and honey until smooth. Season with sea salt and plenty of black pepper. Add the cabbage, Brussels sprouts, spring onions, dill and pickles and toss really well until everything is coated. Set aside while you make the schnitzel.
Set up your schnitty station. Put the flour in one shallow bowl and season generously with salt and pepper. Whisk the eggs and Dijon together in another. In a third, combine the panko, walnuts, garlic powder and paprika.
Coat each piece of chicken first in the seasoned flour, then the egg mixture, then really press it into the walnut crumb. The pressing matters here. You want all those little walnutty bits properly attached rather than floating around your frying pan five minutes later.
Heat a generous layer of neutral oil in a large frying pan over medium heat. Cook the schnitzels for around 3–4 minutes on each side, depending on thickness, until deeply golden and cooked through. Work in batches so you don't crowd the pan. Drain on a rack or paper towel and immediately hit them with a little sea salt.
Pile the herby cabbage slaw onto plates, add a very golden schnitzel and serve with lemon cheeks for squeezing over.
Serves 4
