Name: Chicken schnitzel with tabouleh salad
Yield: Serves 4
Ingredients: 2 free-range eggs, lightly beaten; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 60 g (2¼ oz/1 cup) panko breadcrumbs; 2 boneless, skinless chicken breast fillets; 35 g (1¼ oz/¼ cup) plain (all-purpose) flour; 2 large ripe roma (plum) tomatoes, diced; 60 ml (2 fl oz/¼ cup) vegetable oil; 120 g (4¼ oz/1 bunch) flat-leaf (Italian) parsley, finely chopped; 2 tablespoons finely grated parmesan cheese; 45 g (1½ oz/¼ cup) burghul (bulgur); 10 mint leaves, finely chopped; 20 g (¾ oz) butter; 1 tablespoon lemon juice; ¼ red onion, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

I think I’ve inherited my father’s suspicion of buying things ready-coated in breadcrumbs, or maybe I just like the process of making it myself. Whatever the reason, I always make chicken schnitzel from scratch. It’s one way to ensure the chicken is of the best quality, and the panko-parmesan crust is so deliciously crispy that you’ll never return to soggy shop-bought schnitzel again. The parmesan adds a lovely richness to the crust that works well with the tabouleh salad but it’s not essen