Web-exclusive: Chicken schnitzels with Waldorf salad

Words & recipe Annabel Langbein

If you prefer not to have two things on the go at the same time, prepare the salad up to 1 hour before serving.

• 4 chicken schnitzels, crumbed
• 1 tablespoon butter
• 1 tablespoon olive oil

Salad:

• ¼ cup lemon juice
• 2 red apples
• 3 inner stalks celery, thinly sliced
• ½ cup fresh walnut pieces
• 2 tablespoons chopped flat-leaf parsley
• Optional: 1 head witloof, thinly sliced, or
• ...leaves from one small head radicchio
• ...lettuce, torn

Dressing:

• 1/3 cup good-quality mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons walnut pieces, finely chopped

Heat half the butter and oil in a large, heavy frypan. When the butter starts to brown, add schnitzels and cook over a medium/high heat for 3-4 minutes. Add the rest of the butter and oil to the pan to cook the other side for another 2 minutes or until the chicken is fully cooked through.

For the salad, place lemon juice in a mixing bowl. Quarter the apples, removing seeds and cores.  Slice into matchstick strips and toss in the lemon juice as you slice to prevent browning. Add celery, walnuts, parsley and witloof or radicchio if using.

Mix mayonnaise with mustard and walnuts. Toss dressing through the salad to evenly coat. Serve schnitzels with salad and accompany with mashed potatoes, noodles, rice, etc. Serves 4