Walnut Crusted Chicken with Fennel Slaw

This walnut crusted chicken is crisp, flavourful and wonderfully satisfying. The nutty coating adds texture and richness, while a fresh fennel slaw provides a bright, crunchy contrast. Served with a squeeze of lemon and a light herb yoghurt, it makes a balanced and elegant meal.

Ingredients

For the chicken

• 2 chicken breasts, butterflied
• ½ cup walnuts, finely chopped
• ½ cup panko breadcrumbs
• 1 egg, lightly beaten
• ¼ cup plain flour
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper

For the fennel slaw

• 1 fennel bulb, very thinly sliced
• ¼ red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the herb yoghurt

• ½ cup Greek yoghurt
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon juice
• Pinch of salt and black pepper

Method

1. Place the flour in one shallow bowl, the beaten egg mixed with Dijon mustard in another, and combine the chopped walnuts with the panko breadcrumbs in a third bowl.
2. Season the chicken breasts with salt and pepper. Coat each piece first in flour, then dip into the egg mixture, and finally press into the walnut crumb mixture until evenly coated.
3. Heat the olive oil in a large frying pan over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and rest for a few minutes before slicing.
4. To make the slaw, combine the sliced fennel, red onion and dill in a bowl. Toss with olive oil, lemon juice, salt and pepper until lightly dressed.
5. In a small bowl, mix the Greek yoghurt with parsley, lemon juice, salt and pepper.
6. Serve the sliced walnut crusted chicken alongside the fennel slaw with a dollop of herb yoghurt and fresh lemon wedges.