Herb and Parmesan Crumbed Chicken Cutlet with Apple and Fennel Slaw

Finely slice the apple into thin strip leaving the skin on. Cut the fennel in half and finely slice into strips. In a bowl place the fennel and apple along with the juice of one lemon. Toss through the mayonnaise till combined. Gently mix through the rocket leaves. Place aside.

Heat a pan on medium heat and add some oil. Place the crumbed chicken in the pan and fry for 3-4 minutes on each side until golden brown.

Place the fennel and apple slaw on the plate, along with the crumbed chicken. Cut the lemon into wedges and serve along side the plate. Enjoy your flavoured chicken cutlet.

Finely slice the apple into thin strip leaving the skin on. Cut the fennel in half and finely slice into strips. In a bowl place the fennel and apple along with the juice of one lemon. Toss through the mayonnaise till combined. Gently mix through the rocket leaves. Place aside.

Heat a pan on medium heat and add some oil. Place the crumbed chicken in the pan and fry for 3-4 minutes on each side until golden brown.

Place the fennel and apple slaw on the plate, along with the crumbed chicken. Cut the lemon into wedges and serve along side the plate. Enjoy your flavoured chicken cutlet.

Finely slice the apple into thin strip leaving the skin on. Cut the fennel in half and finely slice into strips. In a bowl place the fennel and apple along with the juice if half the lemon. Toss through the mayonnaise till combined. Gently mix through the rocket leaves. Place aside.

Heat a pan on medium heat and add some oil. Place the crumbed chicken in the pan and fry for 3-4 minutes on each side until golden brown.

Place the fennel and apple slaw on the plate, along with the crumbed chicken. Cut the lemon into wedges and serve along side the plate. Enjoy your flavoured chicken cutlet.

Finely slice the apple into thin strip leaving the skin on. Cut the fennel in half and finely slice into strips. In a bowl place the fennel and apple along with the juice if half the lemon. Toss through the mayonnaise till combined. Gently mix through the rocket leaves. Place aside.

Heat a pan on medium heat and add some oil. Place the crumbed chicken in the pan and fry for 3-4 minutes on each side until golden brown.

Place the fennel and apple slaw on the plate, along with the crumbed chicken. Cut the lemon into wedges and serve along side the plate. Enjoy your flavoured chicken cutlet.

Finely slice the apple into thin strip leaving the skin on. Cut the fennel in half and finely slice into strips. In a bowl place the fennel and apple along with the juice if half the lemon. Toss through the mayonnaise till combined. Gently mix through the rocket leaves. Place aside.

Heat a pan on medium heat and add some oil. Place the crumbed chicken in the pan and fry for 3-4 minutes on each side until golden brown.

Place the fennel and apple slaw on the plate, along with the crumbed chicken. Cut the lemon into wedges and serve along side the plate. Enjoy your flavoured chicken cutlet.

Finely slice the apple into thin strip leaving the skin on. Cut the fennel in half and finely slice into strips. In a bowl place the fennel and apple along with the juice if half the lemon. Toss through the mayonnaise till combined. Gently mix through the rocket leaves. Place aside.

Heat a pan on medium heat and add some oil. Place the crumbed chicken in the pan and fry for 3-4 minutes on each side until golden brown.

Place the fennel and apple slaw on the plate, along with the crumbed chicken. Cut the lemon into wedges and serve along side the plate. Enjoy your flavoured chicken cutlet.