Sesame Chicken Schnitzel with Apple and Fennel Salad
Crispy, golden-brown chicken schnitzel coated with sesame seeds, paired with a bright, crunchy salad of apple, fennel, and fresh greens. The nutty sesame flavor complements the sweet and slightly licorice-like notes of fennel, while apples add a refreshing crunch. A perfect balance of textures and flavors for lunch or dinner.
Preparation Time
Prep: 15 minutes
Cook: 15–20 minutes
Total: 30–35 minutes
Ingredients
For the chicken schnitzel:
2–3 chicken breasts (6 oz / 170 g each), pounded to even thickness
Salt and black pepper, to taste
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup sesame seeds (white, black, or a mix)
2 tablespoons olive oil or vegetable oil for frying
For the apple and fennel salad:
1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
1 apple (Granny Smith or Honeycrisp), thinly sliced or julienned
2 cups mixed salad greens
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup (optional)
Salt and black pepper, to taste
Instructions
1. Prepare the chicken:
Pound chicken breasts to 1/2-inch thickness for even cooking.
Season both sides with salt and pepper.
2. Coat chicken:
Set up a breading station: flour in one bowl, beaten egg in the second, sesame seeds in the third.
Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat evenly with sesame seeds.
3. Cook chicken:
Heat olive oil in a large skillet over medium heat.
Cook chicken for 4–5 minutes per side, until golden, crispy, and cooked through (internal temperature 165°F / 74°C). Transfer to a plate lined with paper towels to drain.
4. Prepare the salad:
In a bowl, whisk together olive oil, lemon juice, honey (if using), salt, and pepper.
Toss fennel, apple, and salad greens with the dressing. Garnish with fennel fronds.
5. Serve:
Plate the crispy sesame chicken schnitzel alongside the apple and fennel salad. Optional: drizzle a little extra olive oil or lemon juice over the chicken.
Notes & Tips
Crispier coating: Toast sesame seeds lightly in a dry skillet before breading for extra aroma and crunch.
Vegan alternative: Use tofu cut into fillets and pan-fried the same way.
Extra flavor: Add a few slices of radish or pomegranate seeds to the salad for more color and sweetness.
Make ahead: Salad can be prepped in advance; toss right before serving to keep it crisp.
Nutrition information
Calories: 380–420 kcal
Protein: 32 g
Fat: 22 g
Carbohydrates: 14 g
Fiber: 3 g