Free Range Chook Snitzels with Macadamia Crust and Fennel Slaw

Free Range Chook SnitzelsRecipe courtesy of Logan Brown Restaurant




Macadamia Crust:
¼ cup macadamia nuts
6 slices of stale white bread
Fine grated zest of one lemon
1 Tblspn fresh parsley
1 Tblspn fresh thyme
A little flaked sea salt
A little fresh milled black pepper
4 free range skinless chicken breasts
A little flour season with salt & fresh milled black pepper
2 free range eggs beaten together with a little milk
1 recipe of macadamia crust
Alfa One Rice Bran Oil shallow frying

Fennel Slaw:
1 fennel bulb
¼ medium size green cabbage
¼ red onion
1 carrot
¼ teaspoon celery seed
3 tablespoon Alfa One Rice Bran Oil Mayonnaise
½ lemon juiced
½ teaspoon sugar
A little flaky sea salt
A little freshly milled black pepper


To serve slice the snitzels into two pieces and serve with the Fennel Slaw.


Macadamia Crust : Place all ingredients in a food processor & buzz to a rough crumb consistency.

Snitzel : Individually place the chicken breasts between two layers of plastic food wrap. Next flatten with a meat mallet our heavy rolling pin to form a snitzel shape. Remove the plastic & firstly dust with the seasoned flour, secondly dip into the beaten egg mixture and lastly the macadamia crust. Place all four crumbed snitzels into the fridge and chill for at least one hour.
Preheat a large skillet or non stick pan to a medium heat add a generous slash of Alfa One Rice bran Oil and gently shallow fry the snitzels on both side until golden, this should be 2 ½ – 3 minute a side. Remove from the pan & place the snitzels on some absorbent paper.
To serve slice the snitzels into two pieces and serve with the Fennel Slaw.

Fennel Slaw : Finely slice the fennel, cabbage & red onion with a sharp knife or a slicing tool such as a mandolin and place into a bowl. Next peel and grate the carrot and add to the sliced vegetables. Add remaining ingredient and season to taste. Leave the fennel slaw mixture to sit for approximately 10 minute for all of the flavours to infuse before serving.