Chicken Schnitzel Salad
Serves 2 | with a Lemon and Mustard Dressing, Apple and Tomato
- Cereals containing gluten
- Mustard
- Sulphites
- Egg
Tender on the inside, crispy on the outside and delicious all the way through, schnitzels are a signature dish in Germany, found in restaurants, food markets and beer halls across the country. The word schnitzel derives from the German word 'sniz', meaning 'slice', which is exactly what this salad does! Layered on a bed of apple and tomato salad and served with a punchy mustard dressing characteristic of German cuisine, this salad is a mouthwatering, comforting blend of textures and flavours.
Ingredients
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
2 unit(s)
Medium Tomato
1 unit(s)
Apple
17 grams
Wholegrain Mustard
(Contains: Mustard)
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
100 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains: Egg)
¼ tsp
Salt
2 tbsp
Olive Oil for the Dressing
½ tsp
Sugar
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Sandwich each chicken breast between two pieces of baking paper.
c) Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
d) Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
a) Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Discard any excess egg.
b) Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
c) Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
a) Meanwhile, tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta chunks onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Transfer the fried chicken to the baking tray alongside the croutons and bake on the middle shelf of your oven until the chicken is cooked through and the croutons are golden, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) While everything is in the oven, thinly slice the tomatoes, then season with salt and pepper.
b) Quarter, core and thinly slice the apple (no need to peel).
c) In a large bowl, combine the wholegrain mustard, cider vinegar, olive oil and sugar (see pantry for both amounts), then season with salt and pepper.
a) Add the baked croutons, baby leaf mix and apple slices to the dressing and toss to coat.
b) Divide the dressed salad between your serving bowls and place the sliced tomatoes in a line down the centre of the salad.
a) Cut each chicken schnitzel into 1cm wide slices and arrange alongside the tomato slices to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The apple added a refreshing touch to the salad, complementing the tasty chicken breasts and creating fantastic flavours overall.
- Ease of prep: Most found it easy and relatively quick to prepare, though some had difficulty getting the breading to coat properly.
- Suggestions: Consider adjusting the dressing to be less acidic; you may want to reduce the vinegar slightly.
- Next-day meals: The salad makes for a lovely lunch option, with several customers noting they'd order it again.
