Chicken Schnitzel with Coleslaw Recipe, Paired with Rabl Gruner Veltliner

March 18, 2017

Chicken Schnitzel with Coleslaw Recipe, Paired with Rabl Gruner Veltliner

Weingut Rabl Gruner Veltliner 2015

Sal Says: 

“To pair with the bright, juicy flavours of the Rabl Gruner Veltliner, this is a twist on the classic Austrian schnitzel – a great quick and easy dish for a weeknight dinner. Crispy golden fried chicken is topped with crunchy, zingy coleslaw made with raw fennel, carrot and lemon.”

 You Will Need...

Serves 2

  • 2 chicken breasts
  • 4 slices of white bread
  • Salt
  • Black pepper
  • Vegetable oil, for frying
For the coleslaw:
  • 1 fennel bulb
  • 2 carrots
  • 2 tbsp mayonnaise
  • 1 lemon
  • Black pepper

The Method:

  1. Start by preparing the breadcrumbs – it’s worth putting in a bit of effort to get these right, as it makes all the difference to the final dish. Remove the crusts and blend the slices of bread to create fine breadcrumbs. Then, spread these out in a thin layer in a baking tray and place under the grill. Keep a close eye on them, as it won’t be long before they start turning brown. At this point, take the tray out and give the breadcrumbs a good stir to turn them over, and then put them back under the grill to brown the other side.
  2. Finally, grind the toasted breadcrumbs – the easiest way to do this is with the bottom of a glass jar or tumbler, grinding in circular motions. You should end up with a trayful of very fine, very dry breadcrumbs, which will make for a really crispy coating on the chicken. Set the crumbs aside while you make the coleslaw.
  3. To make the coleslaw, simply cut the fennel and the carrot into matchstick slices, and mix with the mayonnaise and black pepper. Add lemon zest and lemon juice to taste. Save the fronds from the top of the fennel bulb for presentation.
  4. Next, prepare the chicken. Lay the two chicken breasts out on a chopping board, cover with clingfilm, and beat with the bottom of a heavy pan until they’re about 1cm thick. Dip in the beaten egg, allowing any excess to drip off, and then lay the chicken breasts in the prepared breadcrumbs, turning to ensure they are well coated all over.
  5. In a large deep saucepan, heat about an inch of vegetable oil until a breadcrumb, dropped into the oil, immediately fizzes on the surface. Use tongs to add the chicken breasts – depending on the size of the pan you may need to do them one at a time. Cook them for a couple of minutes on each side, until the breadcrumb coating is an even golden colour.




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