Fennel-Crumbed Chicken Schnitzel

You'll Need

2 chicken breasts
1 cup plain flour
1 egg
2 cups of sourdough breadcrumbs
2 tbsp fennel seeds
Salt and Pepp

Make It

Like any schnitz, you’ll need three bowls for crumbing. One with 1 cup of plain four (seasoned with salt and pepper), one with a beaten egg (loosened with 2 tbsp of water and a sprinkle of salt) and one with breadcrumbs spiked with fennel seeds (Start with 1 cup of breadcrumbs and 1 tbsp of fennel then add more as you need).

Place the chicken breast between two sheets of clingfilm and beat with a rolling pin so the thickness is even (go anywhere between 5mm-1cm in thickness). Dip each piece of chicken into the flour, then the egg and lastly into the breadcrumbs (smooshing them on as much as you can — I use old sourdough blitzed up as breadcrumbs so they can be a little harder to convince to stick, but you can use whatever crumbs you like).

Add enough vegetable oil into a large frypan so it’s about 5mm deep and heat on medium-high till a test breadcrumb starts sizzling. Fry the schnitz one at a time on medium heat till the outside is golden and the inside is cooked — it should take around 3-4 mins on each side at medium heat, but it'll depend on the thickness of your chicken. You can use a metal spoon to gently splash the oil onto any parts that need a little extra browning while it cooks in the pan. Rest it on a paper towel and sprinkle liberally with salt.