Chicken Schnitzel with Radicchio, Fennel and Apple Salad

Chicken schnitzel is a family favourite, and this time we've elevated it with the incredible seasonal produce from the July Natoora Peak Box! The crispy, golden schnitzel perfectly complements the vibrant radicchio, the aromatic crunch of fennel, and the sweet notes of apple. This simple weeknight dinner option is both hearty and fresh, offering a satisfying balance of textures and flavours. It's an ideal choice for a meal that feels special yet easy to prepare, showcasing the best of seasonal ingredients.

Serves 2-3

Ingredients

¼ C plain flour

2 C panko crumb

2 eggs, beaten

½ tsp smoked paprika

½ tsp garlic powder

400g chicken breast, sliced in half and tenderised if you’d prefer them thinner

½ C vegetable oil

½ radicchio, torn

1 large radish or 4 baby ones, sliced thinly 

1 baby fennel, sliced thinly

1 apple, sliced thinly

Dressing

1 tbsp pickle juice

1 tbsp capers

1 tbsp olive oil

Salt and pepper to 

Method

1. Set the flour, eggs and panko crumb in three separate bowls.
2. Add the paprika, garlic powder and 1 tsp salt to the egg and whisk to combine.
3. Season the flour with salt and pepper and stir to combine.
4. Dredge the chicken in the flour, then the egg and lastly the panko crumb.
5. Repeat until all chicken is crumbed.
6. Heat a large heavy based fry pan on medium-high heat and add oil.
7. Test the oil to see if it’s hot enough by dropping in a panko crumb. Then add in your chicken schnitzels, cooking only a couple at a time.
8. Cook until golden (around 3 minutes) then turn and continue cooking the other side. Transfer to a paper towel lined plate. Season with flaked sea salt as soon as it’s out of the pan.
9. While the chicken is cooking, it’s time to make the quick salad. Combine the radicchio, radish fennel and apple in a large bowl.
10. To make the dressing, combine the dressing ingredients in a jar and season with salt and pepper. Give it a good shake and it’s good to go.