Chicken schnitzel & fennel citrus salad

Prep time
20min
Cook time
20min
Serves
4

Golden chicken schnitzel is paired with a refreshing, vibrant salad of thinly sliced fennel, sweet orange, and tart grapefruit sections dressed with a light vinaigrette.

Ingredients:

  • 4 crumbed chicken schnitzels
  • 1 fennel bulb
  • 2 oranges
  • 2 grapefruits
  • 1 fennel bulb, thinly sliced
  • 1 lemon juiced
  • 1 shallot, diced
  • ¼ cup (60ml) olive oil
  • 2 tsp (10ml) Dijon mustard
  • Handful of mint

Method:

  1. Preheat the oven to 200°C. Place frozen schnitzels on a baking tray and cook for 15-20 minutes.
  2. Peel the citrus by slicing the top and bottom of the fruit so it sits flat on the chopping board. Using a serrated knife, cut from the top to the bottom following the natural curve of the fruit.  Remove peel and pith. Section citrus into segments, suprémes, cutting between the membranes.
  3. Reserve the juices from the cutting to add to the dressing.
  4. To make the dressing, combine the citrus juices, lemon juice, shallot, olive oil and mustard.
  5. Arrange fennel and citrus on a platter, drizzle with dressing, and garnish with fennel fronds and mint.
  6. Serve crispy schnitzels with crunchy salad.