Al’s Citrus and Thyme

Chicken Schnitzel with

Lemon and Fennel Salad

Pale Ales are one of the many

varieties of ale, named after

the pale malts used during

the brewing process. Light

in colour and characterised

by fruity hop flavours, there

is a huge range of flavour

amongst this great beer style.

From light and easy drinking,

to intense and challenging,

Pale Ales offer appealing

variety for both beginner and

experienced drinkers. All of

which go fantastically well

with zesty caramelised meats,

like Al’s Citrus and Thyme

Chicken Schnitzel.

I haven’t met too many people

young or old that don’t enjoy a

delicious golden crisp schnitzel in any

form. This chicken number works

particularly well because of the

addition of lemon zest in the crumb

and the abundance of citrus in

the fennel salad. The acidic citrus

flavours cut through the richness of

the schnitzel and a pale ale on the

side compliments this dish perfectly.

Citrus

and Thyme

Chicken

Schnitzel

Ingredients

1 Kg Chicken breasts

(approx 3 large breasts)

Flaky Sea Salt

Freshly Ground Black Pepper

1 1/2 Cups Flour

3 Eggs

(beaten)

3 Cups Panko Breadcrumbs

(or regular bread crumbs)

2 Tbl Lemon Zest

(finely grated)

2 Tbl Fresh Thyme

(finely chopped)

1/2 Cup Italian Parsley

(finely chopped)

Method

Slice the chicken breasts horizontally

through the middle to create two

portions for each breast. Place each

chicken portion in between two

pieces of glad wrap and gently beat

each portion flat, with a tenderising

mallet or similar, to create uniform

sized portions.

Take three similar-sized bowls. Add

flour to the first, beaten egg to

the second and the crumbs, lemon

zest, thyme and parsley to the third.

Dredge each piece of chicken in

flour, dip in egg, and then press

into the breadcrumb mix to get a

good coverage.

Once all six pieces are complete,

refrigerate until required.

Makes: Enough for 6

Lemon and

Fennel Salad

Ingredients

2 large Fennel Bulbs

(sliced wafer thin)

1/2 Cup Red Onion

(thinly sliced)

1/4 Cup Italian Parsley Leaves

(roughly chopped)

1/4 Cup Dill

(roughly chopped)

1/3 Cup Mayonnaise

1 Lemon

(zest and juice)

Flaky Sea Salt

Freshly Ground Black Pepper

Method

In a bowl, place all of the

ingredients bar the salt and pepper.

Mix together gently to combine, and

then season to taste. Refrigerate

until required.

Cooking

and Serving

Ingredients

Canola Oil

(or similar)

Citrus and Thyme Chicken Schnitzels

Lemon and Fennel Salad

Lemon Wedges

Method

Pre heat oven to 100 degrees.

Heat a large skillet or frying pan

to a medium-high heat. Add a liberal

amount of cooking oil to the pan

and once hot, add the schnitzels to

the pan one or two at a time. Cook

for one to two minutes on each side

until golden brown. Remove and place

in a paper-towel lined oven-proof

dish. Keep warm in the oven.

Plate each schnitzel with a generous

serve of lemon and fennel salad and

a lemon wedge on the side.