Lemon & Pepperberry Schnitzel with Celeriac Apple Slaw, and Potato Wedges
We're using native mountain pepperberries for this delicious schnitzel with celeriac slaw. Peperberries have significantly higher antioxidant capacity than blueberries, which are considered one of the richest sources of antioxidants among fruits. Traditionally, mountain pepper was used for its antiseptic properties and its flavour. Both leaves and fruit were used. Indigenous Australians suffering from sore gums and toothaches often crushed the berries with water to make a paste and then applied it to the mouth to treat the infection. It was also added to food as a flavour enhancer.
Number of servings
Ingredients
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2 Chicken Breast
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1 Celeriac (small)
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1 Green Apple
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1 Stalk Celery
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1 Shallot
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1 Lemon
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1⁄3 Cup Ranch Dressing
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350g Dutch Cream Potatoes
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1⁄4 Cup Milk (pantry)
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1 Tsp Mountain Pepperberry (Ground)
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1⁄2 Cup Panko Bread Crumbs
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...
Frypan
Baking Tray
Grater (Optional)
1 Prepare Wedges
Heat oven to 200 degrees. Cut potatoes into thick batons and toss with a little olive oil, salt and cracked pepper. Spread out on a lined baking tray in a single layer and bake for 20-25 minutes until golden and cooked through.
Tip! Use two trays if needed.
2 Crumb Chicken
Zest lemon. Mix crumbs with half the pepperberry and lemon zest. Beat chicken lightly with a rolling pin to 1 cm thickness. Dip chicken in milk and press into the crumb mixture. Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed chicken and cook for about 2 minutes per side or until golden and cooked through. Drain on paper towel.
3 Cook Chicken
Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed chicken and cook for about 2 minutes per side or until golden and cooked through. Drain on paper towel. Season with salt, flaky if you have it and sprinkle the remaining pepperberry over the top if desired.
4 Prepare Slaw
Peel celeriac and julienne or grate. Juilenne or grate apple. Finely slice celery on an angle. Slice shallot finely. Cut lemon into wedges.
Tip! You can pick up these handy julienne tools very cheaply at supermarkets and kitchen stores. They make life very easy!
5 Mix Slaw
Combine celeriac, apple, shallot, celery and ranch dressing, a squeeze of lemon and season with salt and pepper as needed mixing well to combine.
6 You Plate It
Serve schnitzels with a side of fries and slaw and a wedge of lemon to squeeze over the crunchy schnitty.
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