Trim the bottom of the fennel. Using a mandolin, finely shred the fennel across the grain (i.e. from the bottom up) into a bowl. Lightly toast the almond flakes in a small frying pan, making sure not to burn them. Remove from the pan and set aside to cool.Add the sugar and vinegar to the same pan and cook until the sugar dissolves. Add the mustard seeds and a small pinch of salt, cook for another minute.In a separate pan, heat your vegetable oil.Lightly pound the chicken with a meat mallet, just enough to break down some of the tissue fibres and to soften the meat. Season the meat with salt and pepper.Beat egg and mirin together. Dredge the chicken in seasoned flour and then dip into the beaten egg.Dredge the meat in the flour again, followed by a second dip into the egg.Cover the chicken in the panko breadcrumbs, making sure that it is completely coated.Add the chicken to the hot oil and fry until golden on both sides. Remove and place on absorbent kitchen paper. The chicken can either be served whole or cut into strips.Just before serving reheat the vinegar mixture and pour over the shaved fennel. Finally, add the toasted almond flakes. Mix to combine.
Assembling the dish:
Place a portion of mashed potato in the middle of each plate. Drizzle the Sichuan chilli oil around the edge of the plate, making sure that you add some of the oil residue.Lightly sprinkle the micro leaves on top of the oil. Place the chicken Schnitzel on the mash and top with the warm fennel and almond salad.Serve immediately. Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.
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