Phil Vickery’s crispy chicken schnitzel
If you’re in need of some dinner inspiration, look no further! Phil’s golden, crispy chicken schnitzel served with slaw and spicy tomato dressing is the perfect midweek meal. Ready in about 15 minutes it’s a guaranteed crowd pleasure…for guests and the chef!
Chicken schnitzel with slaw & spicy tomato dressing
Serves: 4
Ingredients
For the coleslaw:¼ firm white cabbage, sliced very finely¼ red cabbage, sliced very finely1 large carrot, sliced very finely1 large red onion, sliced very finely on the diagonal10 radishes, finely sliced½ clove garlic, finely chopped1 tbsp Dijon mustard1 tbsp red wine vinegarJuice of 2 large limesDash of Thai fish sauce50ml sunflower oil50ml extra virgin olive oilSalt, to tasteGround pepper, to tasteSugar, to taste2 tbsp chopped fresh basil
For the spicy tomato dressing:20 ripe sweet cherry tomatoes, halved2 tbsp sherry vinegarPinch of red chilli flakes1 heaped tbsp Dijon mustard100ml sunflower oil50ml extra virgin olive oilRunny honey, to tasteSalt and ground pepper, to taste
For the schnitzel:4 chicken thighs, no skin or bone4 tbsp cornflour or arrowroot2 eggs, beaten200g panko or any breadcrumbs2 tbsp oil2 tbsp unsalted butter
Method
1. For the coleslaw, mix the vegetables together in a large bowl. Add the remaining ingredients except the basil and mix really well. Leave aside for 30 minutes
2. For the tomato dressing, place the tomatoes, vinegar, chilli and Dijon mustard into a blender and blitz until smooth. Gradually add in the oil to emulsify the dressing. Sieve into a bowl, adjust the consistency with water as required and season with salt, pepper and honey to taste.
3. For the schnitzel, place each of the chicken thighs in between a large piece of clear plastic, add a little water and bash them until nice and thin. Repeat with the remaining.
4. Coat each one in a small amount of cornflour or arrowroot, then place them into the beaten egg followed by the breadcrumbs and pat well.
5. Heat the oil and butter until foaming in a large frying pan and add in the schnitzels.
6. Cook them until lightly brown for approximately 3-4 minutes then turn them over and cook for a further 3-4 minutes.
7. Once cooked, leave them to rest on kitchen towel briefly.
8. Just before serving mix and the coleslaw and add in the fresh chopped basil.
9. Spoon the coleslaw onto large plates and top with the schnitzels.
10. Spoon over the dressing and serve.