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Chicken Schnitzels with Waldorf Salad
4 breaded or crumbed chicken schnitzels 1 tbsp each of butter and olive oil to fry Salad ¼ cup of lemon juice 2 red apples 3 inner stalks celery thinly sliced ½ cup fresh walnut pieces 2 tbsp chopped flat leaf parsley Optional 1 head witloof thinly sliced or a small head red radicchio lettuce, leaves torn Dressing ⅓ cup good quality mayonnaise 1 tsp Dijon mustard 2 tbsp walnut pieces finely chopped
© Annabel Langbein Media
Heat half the butter and oil in a large heavy frypan and when butter starts to brown add schnitzels and cook over medium – high heat 3-4 minutes. Add rest of butter and oil to pan to cook the other side, another 2 minutes or until chicken is fully cooked through. While chicken cooks prepare salad. Place lemon juice in a mixing bowl. Quarter apples removing seeds and cores. Slice into matchstick strips tossing them in the lemon juice as you slice to prevent browning. Add celery, walnuts, parsley and witloof or radicchio if using. Mix mayonnaise with mustard, and walnuts. Toss dressing through salad to evenly coat. Serve schnitzels with salad and accompany with mashed potatoes or carbs of your choice.
Cooks Note: salad can be prepared up to 1 hour ahead.
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