Ingredients

• Serves 4-6

• 2 x Chicken Breasts

• Plain flour

• 2 x Eggs

• 2 x Cups Panko breadcrumbs

• Olive Oil – best quality

• 2 x Teaspoons Star Anise - ground

• 1 x Teaspoon Cinnamon

• 1 x Teaspoon Allspice - freshly ground

• 1/2 x Teaspoon black pepper

• Pinch of medium heat chilli powder - optional

• 2 x Fennel bulbs for salad

• 1 x Tablespoon black sesame seeds for the fennel salad - optional

Preparation

Slice the chicken breasts down the middle to give two pieces. Then on a firm cutting board cover the chicken with plastic cling wrap and lightly flatten to, say 2-3cm. Pat dry then add the spices and salt to diet in a small bowl, mix well then rub well into the chicken and lightly coat with flour.

Whisk the eggs in a medium bowl. In a separate bowl add the breadcrumbs.

Now, dip each chicken piece, firstly into the eggs, then the breadcrumbs. Lightly press down on the breadcrumb coating to give an even covering and refrigerate for at least 30 minutes to allow the flavours to further infuse the chicken

Important: Allow the Chicken to return to room temperature and bake at 200c for 10 minutes then turn over and bake for another 8 minutes or until firm and breadcrumbs nicely browned.

Fennel Salad Slice the fennel bulbs into two or quarters if you prefer and break into “moon” style pieces. Toss in a little olive oil, and for a special taste, sprinkle toasted black sesame seeds over the salad. The black sesame seeds give a nice colour and flavour contrast, however, white sesame seeds will give the same taste.

To BUY the spices go to SPICES

Comments: Baking the Chicken Schnitzel avoids end of cooking mess from the stove top fry pans !