Elevate your salad game with this Brussels sprouts Waldorf salad with schnitzel fingers. In this recipe, we make schnitzel fingers from scratch and pair them with a fresh Waldorf salad with juicy red grapes – delicious!
Test Kitchen tip
Pressed for time? Cook frozen schnitzels in the air fryer and cut into fingers instead.
1.Preheat oven to 180C/160C fan. Line an oven tray with baking paper.
2.Place two-thirds of the walnuts and the grapes on lined tray, drizzle with maple syrup; toss to coat. Cook for 10 minutes or until nuts are golden and grapes are starting to burst.
3.Meanwhile, finely chop remaining walnuts; place in a shallow bowl with breadcrumbs, mix well. Toss chicken in flour, shake off excess. Dip chicken in egg, one piece at a time, then toss in breadcrumb mixture to coat.
4.Heat oil in a large deep frying pan over medium heat until oil reaches 180°C on a thermometer or breadcrumbs turn light golden in 1 minute. Shallow-fry chicken, in batches, 3 minutes each side or until golden and cooked through. Drain on paper towel; season.
5.Combine mayonnaise, lemon rind and juice in a small bowl; season to taste.
6.Place celery, sprouts, apple and witlof in a large bowl with half the dressing; toss gently to combine.
7.Transfer salad to a large platter or bowl; top with schnitzel fingers, grapes and candied walnuts, and reserved celery leaves. Drizzle with remaining dressing.
Candied walnuts can be made 2 days ahead; store in an airtight container.