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Chicken schnitzel with celeriac remoulade
Chicken schnitzel with celeriac remoulade


  • Celeriac remoulade<
  • 1 celeriac
  • Juice 1 lemon
  • 1 cup mayonnaise
  • ½ cup Greek yoghurt
  • 3 Tbsp Dijon mustard
  • ½ cup parsley, finely chopped
  • 2 tart apples, grated (skin on)
  • Crumb mix
  • 7 slices grainy bread, such as Vogel’s
  • Zest 2 lemons
  • ¼ cup parsley, roughly chopped
  • 50g butter
  • Schnitzel
  • ½ cup flour
  • 4 eggs, lightly whisked
  • 3 chicken breasts, sliced into thirds, so you end up with 3 even-thickness steaks
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • Lemon wedges and salad leaves (such as watercress) dressed with lemon juice, to serve

Chicken schnitzel with celeriac remoulade

Sarah Bowman
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Make the celeriac remoulade. Peel the celeriac and shred into thin matchsticks (I used the shredding attachment on my food processor) or grate. Mix the shredded or grated celeriac immediately with the lemon juice to prevent browning. Combine the mayonnaise, yoghurt and Dijon mustard, then stir through the celeriac. Stir through the parsley and grated apples. Chill until ready to serve. (This is best eaten on the day it is made.)

Put all ingredients for the crumb mix into a food processor and whiz until mixture is crumbed.

Set up 3 dinner plates for coating the chicken. Place the flour on one, the whisked egg on another and 2 cups of the flavoured crumbs on the third.

One at a time, dip chicken pieces first into the flour, then the egg and then coat well with crumbs. Add more crumbs to the crumbing plate as required. Leftover crumbs that have not been added to the crumbing plate can be frozen for another day; any crumbs left on the plate must be thrown out, as they will have come into contact with raw chicken.

Heat butter and olive oil in a large frying pan and fry chicken in batches until golden and crispy on both sides. Keep warm in a low oven until it is all cooked. Serve with celeriac remoulade, lemon wedges and green leaves.

Article from the June, 2012 issue of Taste magazine.

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