Having made chicken schnitzel for the kids before, I knew they would love it enough to “gobble up the whole thing, salad included, in no time”. By the way, they asked me to write that so I am.
Apparently this is their second or equal favourite meal to the fish en papillote. It seems even pasta and meatballs are suffering in the popularity stakes these days. It all makes me very happy, their excitement about raw veggies especially.
The schnitzel coating is made from multigrain crumbs for added goodness of seeds. I actually use chicken thighs for the ‘nuggets’ as they are more succulent than breast meat and simply pull apart when cooked.
The cucumber and cream slaw is a traditional Polish salad (called mizeria), though each nation in the region has its own variety; the Germans use vinegar instead and over to the East sugar is also added to the mix. I absolutely love it with schnitzel and mash. When I was a kid I would mix the salad and potatoes together, colcannon-style. Actually, I still do… Yum!
Chicken schnitzel nuggets, cucumber slaw
I like to use organic or at least free range (Lilydale is my brand of choice) chicken because it’s raised more naturally, with non-GM modiefied feed, no antibiotics and able to roam free which results a much better tasting bird. In terms of breadcrumbs you can use plain, sourdough or panko varieties, but I like multigrain.
Chicken schnitzel nuggets
- 5 organic or free range chicken thighs
- 1 egg
- 1 cup plain flour
- 1 cup breadcrumbs
- 1 Lebanese cucumber, peeled
- 150ml cream
- 1 tbsp salt
- 1 tsp dill // or parsley
Start with the slaw as the cucumber needs some time to ‘wilt’. Using a vegetable peeler slice cucumber into paper-thin slices. Add salt, mix and chill in the fridge for 20 minutes.
In the meantime, prepare chicken thighs by cutting out any sinew and taking fatty bits off. Cut fillets in half. Whisk egg in a bowl.
Dip chicken pieces into flour, coating thoroughly, then egg and breadcrumbs, set aside. Heat a little oil in a large frying pan, just enough to coat its surface, reduce heat to medium high. Brown chicken for 3-4 minutes on each side, cover and stand till ready to serve.
Finish the salad by mixing in the dill and cream.
Serve both with some rice or, my favourite, mash potatoes.