{ Chicken Schnitzel with Apple Fennel Slaw }

This golden breaded chicken served with creamy dip and a crunchy slaw is absolute perfection. It feels like summer supper and fall freshness all rolled into one. As we continue to enjoy warm weather here on the farm (frost, you can stay away for awhile longer please!), we are savouring meals like these with all the ripe garden produce before transitioning into storage veggies for the winter. Schnitzel and slaw for the win!

There’s not much more to say except I definitely need more meals like this in my life. Thank you Erin Walker (from A Little Salt blog) for creating this recipe here with our fresh garden veggies. It is sooo flavourful and satisfying! Hope you all enjoy.

Chicken Schnitzel with Apple Fennel Slaw

Servings: 4 people


For the schnitzel:

  • 1 1/4 cups almond flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs, lightly beaten
  • 4 boneless, skinless chicken breasts
  • 1/4 cup cooking oil

For the dip:

  • 1/2 cup mayonnaise
  • Juice from half a lemon
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, chopped
  • Salt and pepper, to taste

For the slaw:

  • 4 cups shredded cabbage (any colour is fine!)
  • 1 cup shredded carrot
  • 1 large fennel bulb, fronds and base removed, shredded
  • Large handful of fresh dill, stalks cut off, roughly chopped
  • 2 apples, washed, cored, and thinly sliced

For the dressing:

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tbsp sugar
  • Salt and pepper, to taste


  • Start by pounding down the chicken: Place chicken as flat as possible in a sealed freezer bag. Make sure there is no air left in the bag! Use a meat tenderizer or the wide base of a jar (we used a peanut butter jar!) and gently pound the chicken until it’s fairly even, about 1/2 inch in depth. Remove chicken from the bag and pat dry with paper towel.
  • Whisk together dressing ingredients in the bottom of a large bowl. Add the slaw ingredients and toss well. Set aside.
  • Whisk together dip ingredients. Set aside.
  • In a shallow dish, mix together almond flour, paprika, garlic powder, onion powder, salt and pepper. In another shallow dish, add eggs.
  • Heat a cast iron skillet over medium high heat. When skillet is hot, add half of the oil to the pan. While the oil heats up, dip a chicken breast in the egg, coating it fully. Then carefully pat the egg-coated chicken in the almond flour mixture, flipping over and fully coating with the dry mixture. Repeat with each chicken breast.
  • When oil is shimmering in the pan, add as many chicken breasts to the skillet as you can while keeping them from touching (2 batches usually works well with a 10” skillet) Allow the chicken to cook for about 3 minutes, or until there is a nice golden crust on the bottom of the chicken. Lower the heat to medium low, and flip the chicken, keeping a careful eye on it to keep it from burning, about 6-8 minutes. Remove from the skillet when the chicken is golden on the bottom and cooked through. Wipe the pan well and re-oil between batches.
  • Allow chicken to rest for 5 minutes before slicing. Serve with slaw and dip.