Thursday, 14 August 2014

donna hay's Grilled Chicken Schnitzel with Fennel Slaw from Fast, Fresh, Simple.

'What's that?'
'Fennel'
'How are you going to cook it?'
'I'm not'
'oh.'
'Whats wrong?'
'Doesn't fennel need to be cooked?'
'Nope, its a salad'
'It's very... aniseedy'
'It'll be nice, trust me'
'Hmm ok'

That was how dinner started off.

I decided this week to try baking a chicken dish for dinner that didn't take over an hour when it says it only takes 20 minutes. This one actually only took 20 minutes like the recipe said and it was so easy with minimal washing up. I chose donna hay's Grilled Chicken Schnitzel with Fennel Slaw from her book 'Fast, 'Fresh, Simple' it also has a great TV show to go with the cookbook showing how simple things really are to cook but look incredibly amazing. I love when a cookbook has a TV show to go along with it, I could watch cooking shows all day.

The fennel slaw was what caused all the questions. I kind of knew it would but thought that this whole blog is to try new things. I love fennel, raw or cooked but I knew Tristan had a little aversion to it raw but knowing donna's recipes I knew I was in good hands. And worse comes to worse I end up with all the salad... I wasn't complaining.

The chicken was super quick and easy. There was no flattening the chicken out, flouring it, dunking it in egg then breadcrumbs. It was as easy as put the slices of bread, butter, fresh thyme and some slat and pepper in a food processor and blitz. Top the chicken breasts with the mix and bake for 20min. This idea has me thinking. You could do so many combinations.... parsley, chilli, garlic, rosemary, parmesan, extra virgin olive oil, olives, sun-dried tomatoes, lemon, crumbly feta, basil, pine nuts, peanuts, coriander... you could chop and change the ingredients around and come up with different bread crumb toppings and never have to fuss over chicken schnitzels again.

Donna Hay Chicken schnitzel and fennel slaw

I only wish mine looked like it did in the book, I really struggled with trying to give this justice... I need better light (no eco-friendly lights), a better camera (maybe one that isn't just my iphone), a new kitchen bench (bright blue is a little jarring in the back ground) and some knowledge on how to style properly. Other than that...

This is how the meal ended...

'This is really nice'
'I know'
'It's so fresh and the parsley works really well too'
'I told you it'd be nice'
'It's better than cabbage coleslaw...we can do this again'
'I know'

A success at trying something new.

It was exactly what the book said it would be. Fast, Fresh and Simple. Only missed off one word.... SCRUMPTIOUS!

(If you click the link on the recipe title you can see Donna make this dish on youtube)

Grilled Chicken Schnitzel with Fennel Slaw by Donna Hay from Fast, Fresh, Simple.

serves 2
(recipe adapted slightly)

For the Grilled Chicken Schnitzel:
3 slices of white bread, cubed
50g butter, cubed
2 tsp fresh thyme leaves
salt and pepper
2 chicken breasts
lemon wedges, to serve

- Put bread, butter, thyme leaves, salt and pepper in a food processor and blitz until it looks like crumbs.
- Arrange on top of chicken breasts on a baking tray and bake in a 180 degrees celsius for 20min or until chicken is cooked through. Serve with Fennel Slaw.

For the Fennel Slaw:
1 bulb fennel, finely sliced (I used a mandolin)
2 tbsp chives, chopped
1/4 flat leaf parsley leaves
2 tbsp mayonaise
1 tbsp lemon juice
1 tbsp water

- Mix fennel, chives and parsley in a bowl together.
- To make dressing put mayonnaise, lemon juice and water in a small jar and give it a good shake until it's all combined.
- Pour over salad and combine well. Serve with Grilled Chicken Schnitzel.

No comments:

Post a comment

Thanks for stopping by, I love hearing from you! x

...

#giveaway 15 minute meals 30 minute meals A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow holiday home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickles pie pizza Plenty Plenty More plum pork potato prawns prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simple slow cooker Slow Cooker Central Small Victories soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi zucchini