ingredients
4 large chicken breasts
300ml buttermilk
1 tbsp Borderfields Gold Infusions Smoked Chipotle Cold Pressed Rapeseed Oil
1 tsp dried oregano
1 tsp smoked paprika
½ tsp garlic powder
3 tbsp plain flour
Sea salt flakes & freshly ground black pepper
2 eggs, beaten
100g Panko breadcrumbs
Borderfields Gold Cold Pressed Rapeseed Oil, for frying
Lemon wedges, to serve
For the coleslaw:
1 bulb of fennel, trimmed & thinly sliced
¼ of white cabbage, thinly sliced
3 spring onions, trimmed & sliced
1 carrot, peeled & grated
50g pistachios, chopped
3 tbsp mayonnaise
150ml sour cream
2 tsp of English mustard
4 tbsp Borderfields Gold Infusions Aromatic Thyme Cold Pressed Rapeseed Oil
method
Roll out a layer of cling film onto the work surface and place the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken until it is ½ cm thick.
Mix the buttermilk and Borderfields Gold Infusions Smoked Chipotle Rapeseed Oil together in a mixing bowl. Add the chicken breasts, turning to coat, cover with cling film and place in the fridge for 30 minutes.
Whilst the chicken is marinating, make the coleslaw by mixing all the ingredients together in a bowl. Season well with some salt and pepper and leave to one side.
In a separate bowl, mix the oregano, paprika and garlic powder into the flour and season well.
Tip the eggs onto a plate and the Panko crumbs onto another one. Take the chicken breasts out of the marinade (shaking off any excess) then, one at a time, dip the chicken breasts first in the flour (turning to coat), then in the beaten egg and then in the panko crumb (turning to coat).
Heat about 2cm of our Borderfields Gold cold pressed rapeseed oil in a large shallow frying pan and fry the chicken breasts for 4 minutes on each side until cooked and golden. Remove with a slotted spoon and drain well on kitchen paper.
Serve the chicken schnitzel with the coleslaw and some lemon wedges.
