Thyme And Chilli Chicken Schnitzels | Donna Hay

Ingredients

• 150g fresh sourdough breadcrumbs
• 2 tablespoons thyme leaves, finely chopped
• 1 tablespoon fennel seeds, crushed
• 1 teaspoon chilli flakes
• 1 teaspoon finely grated lemon rind
• 4 x 200g chicken thigh fillets
• ¼ cup (35g) plain flour
• sea salt and cracked black pepper
• 2 eggs
• ¼ cup (60ml) milk
• vegetable oil, for frying
• lemon wedges, to serve
• ½ cup (150g) mayonnaise
• 2 tablespoons lemon juice
• 2 baby fennel, thinly sliced
• 4 cups (320g) finely shredded white cabbage