This quickie schnitty feels all dressed up with a side slaw of fennel, crisp apple and basil. A drizzle of honey mustard over the top brings it all together with minimal fuss and big bistro-style flavour.
Heat olive oil in a frypan over medium-high heat. Add schnitzels and cook for 4 minutes each side or until golden and cooked through.
Remove schnitzels from pan and drain on paper towel. Season with salt.
Juice lemon. Peel and finely slice eschalot. Place eschalot, lemon juice, mustard, aioli and honey in a bowl, sprinkle with salt and pepper and stir to combine. Set aside.
Finely slice fennel. Cut apple into matchsticks. Roughly chop walnuts.
Pick basil leaves from their stems.
Toss fennel, apple, basil, walnuts, parmesan and dressing in a bowl and season to taste. Serve schnitzels with slaw.