Easy Eats: Seeded Schnitzel and Brussel Sprout Caesar Slaw
A mix of seeds adds big crunch to schnitzel.
Kelly GibneyChef
- prepare
- cook
- 4 servings
- Easy
Caption:Crunchy schnitzel and punchy slaw - there's a lot to love about this dish.Photo credit:Kelly Gibney
The addition of hemp, sesame and chia seeds to panko breadcrumbs makes a very crunchy and super tasty coating for chicken.
While Brussels sprouts are in season, try them in a salad or slaw. When very thinly sliced (ideally via a mandoline) they’re a fantastic salad green. They work really well with a richly flavoured dressing, such as this easy Caesar dressing.
Ingredients
- 1 medium garlic clove, diced
- 5 anchovies
- ½ cup good-quality mayonnaise
- ¾ cup finely grated parmesan
- Juice of 1 lemon
- 450g Brussels sprouts
- 600g chicken breast
- 1 ½ cups panko breadcrumbs
- 3 Tbps hemp seeds (could also use sunflower seeds)
- 2 Tbsp sesame seeds
- 1 Tbsp chia seeds
- ½ tsp salt
- 2 eggs, lightly whisked
- Oil, for frying
- Cracked black pepper, to season
- Lemon wedges, for serving
Instructions
- Make the dressing by placing the garlic and anchovies in a mortar and pestle. Grind together to make a smooth paste. Add the mayonnaise, parmesan and lemon juice, along with a generous grind of cracked pepper. Taste and add additional lemon juice or pepper if needed. You shouldn’t need any salt.
- Use a mandoline to slice the Brussels sprouts very thinly. Toss with the dressing – you may not need it all depending on preference. Set the salad aside until ready to serve. It will benefit from sitting for 30 minutes before serving, softening the leaves.
- Cut the chicken in half through the middle of the breast to create thinner pieces. Cover each piece with a piece of baking paper and use a meat mallet or rolling pin to pound the chicken until flat and around 1 cm thick.
- Mix together the breadcrumbs and seeds. Stir through the salt.
- Place the eggs in a shallow bowl. Dip each piece of chicken in the egg and then coat well in the breadcrumbs and seeds. Repeat until all the chicken is crumbed.
- Heat ½ cm of oil in a frying pan over a medium heat. Cook the chicken until golden on both sides and no longer pink in the middle. Add more oil to the pan if it becomes dry.
- Serve the salad alongside the chicken with extra wedges of lemon.
