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Herbed Chicken Schnitzel with Fennel 'slaw

Bill Granger, Sky Taste.
Serves 4

For the chicken schnitzel:
4 chicken breasts – skin removed
60g plain (all purpose) flour
Freshly ground black pepper
Sea salt
1 egg
2 tbsp milk
160g fresh breadcrumbs
3 tbsp chopped fresh flat leaf parsley
3 tbsp chopped fresh chervil
3 tbsp chopped fresh oregano
1 tbsp butter
125ml olive oil

1. Put each chicken breast between two sheets of plastic wrap and flatten slightly with a meat mallet or rolling pin. Cut each flattened breast in half. Put the flour in a shallow bowl and season with pepper and 1 teaspoon of salt. In a second bowl lightly beat the egg and milk together. Mix the breadcrumbs and herbs in a third bowl and season with salt and pepper. Dip each chicken fillet in flour to coat then in the egg mixture and lastly in the breadcrumbs.

2. Heat the butter and olive oil in a large non-stick frying pan over medium heat and cook the schnitzels for 3 minutes on each side until golden brown and cooked through (don’t overcrowd the pan: cook them in batches if necessary). Drain on paper towels and keep warm until all the chicken is cooked.

For the fennel 'slaw:
3 fennel bulbs
2 tbsp small salted capers, rinsed
1 small red onion, finely sliced
1 1/2 tbsp of fresh flat leafed parsley
3 tbsp whole – egg mayonnaise
1 1/2 tbsp lemon juice
Sea salt
Freshly ground black pepper

1. Put the fennel, capers, onion and parsley in a bowl. Mix together the mayonnaise and lemon juice and stir through the 'slaw. Season with sea salt and black pepper to serve.