Grilled Chicken Schnitzel With Fennel slaw

Serves 2.


  • 3 slices (100g) white bread
  • 50g butter
  • 2 teaspoons thyme leaves
  • Sea salt and cracked black pepper
  • 2 x 200g chicken breast fillets, trimmed and sliced lengthways
  • Lemon wedges, to serve
  • Fennel slaw
    • 1 bulb fennel, very finely sliced
    • 2 tablespoons finely chopped chives
    • ¼ cup flat-leaf parsley leaves
    • 2 tablespoons store-bought whole-egg mayonnaise
    • 1 tablespoon lemon juice
    • 1 tablespoon water


  1. Place the bread, butter, thyme, salt and pepper in the bowl of a food processor and process in short bursts until mixture makes fine crumbs.
  2. Place the chicken on a baking tray and top generously with the crumb mixture.
  3. Place under a preheated hot grill and grill for 7–8 minutes or until chicken is cooked through and crumbs are golden.
  4. To make the fennel slaw, combine the fennel, chives and parsley.
  5. Whisk together the mayonnaise, lemon juice and water and toss through the fennel mixture.
  6. Serve the salad with the schnitzel and lemon wedges.