Herb and Parmesan Crumbed Chicken Cutlet with Apple and Fennel Slaw
Herb and parmesan crumbed chicken cutlet made with quality Mt Barker chicken, served with a crisp fennel and apple slaw. Fresh, vibrant, and full of flavour. Simply cook the chicken until golden and toss the slaw for a quick, delicious meal with minimal effort.
Number of servings
Ingredients
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1 Each Red Apple
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1 Each Fennel (small)
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60 g Rocket
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2 Tablespoon Mayonnaise
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1 Each Lemon
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400 g Ciabatta Crumb Schnitzel
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frying-Pan
Bowl
1 Make the Slaw
Finely slice the apple into thin strips leaving the skin on. Cut the fennel in half and finely slice into strips. In a bowl place the fennel and apple along with the juice of half the lemon. Toss through the mayonnaise until combined. Gently mix through the rocket leaves. Place aside.
2 Cook Chicken
Heat a pan on medium heat and add some oil. Place the crumbed chicken in the pan and fry for 3-4 minutes on each side until golden brown.
3 You Plate It!
Serve the fennel and apple slaw on the plate, along with the crumbed chicken and lemon wedges. Enjoy your flavoursome chicken cutlet.
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