Chicken Schnitzel with Fennel, Lettuce, Green Lentils & Radish Salad
Chicken schnitzel baked with wholemeal breadcrumbs, served with fennel, lettuce, green lentils, and radish salad for a gut-friendly meal.
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Cooking tools:
- Food processor
- Rolling pin
- Microplane
- Oven
- Cutting board
- Parchment paper
- Baking sheet
- Mixing bowl
- Serving bowl
- Chef's knife
Ingredients
- 4 x 125g small free-range skinned chicken breasts
- 2 tbsp olive oil
- 100g wholemeal bread, crusts removed
- Small bunch of parsley
- 2 cloves garlic
- 1 lemon
- 1 medium free-range egg, lightly beaten
- 1 small crisp lettuce, leaves torn into small pieces
- 1 small fennel bulb, thinly sliced
- 10 radishes, thinly sliced
- 100g canned green lentils, drained and rinsed
- 1 tbsp virgin olive oil
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