Chicken schnitzel with fennel and apple salad - delicious. magazine

Ingredients

• 4 small free-range chicken breasts
• 2 medium free-range eggs, beaten
• 1 tbsp dijon mustard, plus extra to serve
• 50g plain flour
• 100g fresh breadcrumbs
• 2 tsp caraway seeds, toasted briefly in a dry pan, then crushed
• Olive oil for frying
• 1 lemon for squeezing
• Sauerkraut to serve (we like Dawtona from Tesco)
• For the salad
• 1 green eating apple
• 1 large fennel bulb, thinly sliced (fronds reserved)
• 60g pistachio kernels, toasted and roughly chopped
• 20g fresh flatleaf parsley, roughly chopped
• 3 tbsp extra-virgin olive oil
• Finely grated zest and juice
• 1 lemon