Parmesan Chicken Schnitzel with Celeriac, Kohlrabi and Caper Slaw
Parmesan Chicken Schnitzel with Celeriac, Kohlrabi and Caper Slaw
Schnitzel and slaw is a classic combo. We've crumbed ours in panko, parmesan and thyme and served it with a winter root vegetable slaw dressed in our Anchovy, Mustard and Tarragon Vinaigrette. A deceptively light, but satisfying meal for a chilly night.
Parmesan Chicken Schnitzel with Celeriac, Kohlrabi and Caper Slaw
Serves 4 • Prep + Cook: 40 minutes
Key Ingredient
Anchovy, Mustard and Tarragon Vinaigrette
Ingredients
80g panko breadcrumbs
40g parmesan, finely grated
1 tbs thyme leaves
50g (⅓ cup) plain flour, seasoned with salt and pepper
2 eggs, lightly beaten
4 chicken schnitzels (about 180g each)
Vegetable oil, for shallow-frying
200ml crème fraiche
2 tsp Dijon mustard
2 tsp wholegrain mustard
Celeriac, Kohlrabi + Caper Slaw
4 eggs
1 small celeriac, peeled and julienned
2 small kohlrabi, peeled and julienned
¼ cup baby capers, drained and rinsed
½ cup parsley sprigs, plus extra to serve
½ cup chervil sprigs, plus extra to serve
¼ cup finely chopped chives, plus extra, to serve
Method
1 For the slaw, cook eggs in a small saucepan of boiling water for 8 mins. Refresh in iced water. Peel and coarsely chop the egg white. Discard the yolk. Combine celeriac, kohlrabi, capers, herbs and egg white in a bowl. Add ⅓ cup dressing and toss gently to coat. Season with salt and pepper..
2 Mix panko, parmesan and thyme in a bowl. Place flour and eggs in separate bowls. Dust chicken evenly with flour, shake off excess, then dip into egg and then press into crumbs, coating evenly. Fill a large deep frying pan with oil to a depth of 2cm. Heat to 180C. Shallow fry schnitzels, in batches, for 2-3 mins each side until golden and cooked through. Drain on a wire rack.
3 Whisk crème fraiche and mustards in a bowl until soft peaks form. Season with salt and pepper.
4 Divide the schnitzel and slaw among serving plates. Serve with a dollop of mustard crème fraiche, drizzle with extra dressing and scatter with extra herbs.
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