Hazelnut Crumbed Chicken with Citrus Fennel Slaw

Ingredients:

2 chicken breasts⁠

100g panko breadcrumbs⁠

50g crushed/ finely chopped hazelnuts ⁠

1 tsp coriander seeds⁠

½ tsp fennel seeds⁠

½ tsp garlic powder⁠

½ tsp sweet paprika⁠

½ cup plain flour⁠

1 egg, whisked ⁠

Extra virgin olive oil⁠

¼ cup white wine vinegar⁠

½ cup boiling water⁠

1 tbsp sugar⁠

1 tsp salt⁠

1 mandarin, peeled and segmented⁠

1 fennel bulb, finely sliced⁠

Method:

In a bowl, mix the vinegar, boiling water, sugar and salt. Add the sliced fennel and let it sit for 10 minutes. Drain, then toss with the mandarin segments and some of the mandarin juice.⁠

Combine the panko, hazelnuts, coriander seeds, fennel seeds, garlic powder and paprika. This is the chicken crumb mixture.⁠

Lightly flatten the chicken breasts. Coat in flour, dip in the whisked egg, then coat in the crumb mixture.⁠

Heat olive oil in a frying pan over medium heat. Cook the schnitzels for 4–5 minutes each side, or until golden and cooked through.⁠

Serve the schnitzels with the citrus fennel slaw, fresh dill and a dollop of tzatziki.⁠