Chicken thigh schnitzel with pickle salad
I know I shouldn’t do this after eating so much food yesterday. However, I was in Westfield Belconnen earlier and saw that Belconnen Chicken was open for business. Belconnen Chicken sells chicken thigh schnitzel rather than the traditional chicken breast schnitzel.
People who know me, know that I’m a lover of thighs and not breasts. Breasts unless handled with tender loving care can often end up dry and stringy whereas thighs can be handled roughly and still be moist and tender.
- Chicken thigh schnitzel
- Sliced fennel
- Sliced red onion
- Sliced radish
- Lime zest
- Lime juice
- Orange zest
- Orange juice
- Chopped parsley
- Use a mandolin or a sharp knife to slice some fennel, red onion, and radish.
- Remove the zest from a lime and an orange. Remove the juice from the lime and orange recently denuded of zest.
- Soaked the fennel, red onion, and radish in the lime and lemon juice along with the lime and lemon zest.
- Soak for at least 30 minutes. If you like you can also add a little iodised salt.
- Some people might like to add a little brown sugar if you like your vegetation to be a little sweet.
- Towards the end of the pickling process, turn the heat up on your heat source so you make your frypan hot.
- Add a little high vapour point oil, I like to use Queensland nut oil (because everything about Queensland is better).
- Cook your chicken thigh schnitzel gently until the bread crumbs are a nice deep golden colour.
- Once cooked, place your chicken thigh schnitzel on some absorbent paper towel.
- Drain the pickling juices from the salad vegetables.
- Mix the pickled vegetables with some chopped parsley and serve with the chicken thigh schnitzel.