Chicken schnitzel with coleslaw
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Ingredients
For the schnitzel
- 4 small chicken breasts
- 3 tbsp grated parmesan
- 100g flour
- 1 large egg, beaten
- 75g dried breadcrumbs (we used panko)
- 75ml vegetable oil
For the coleslaw
- 300g white cabbage, shredded
- 1 large carrot, peeled and grated
- 6 spring onions, sliced diagonally
- 1 red-skinned apple, grated
- 150g pot natural yogurt
- juice ½ lemon
- 2 tsp English mustard
Method
- STEP 1
For the coleslaw, mix all the ingredients in a large bowl. Season a little and set aside.
- STEP 2
Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken until it is 2-3mm thick.
- STEP 3
Put the flour on a plate and season, then put the egg on another plate. Dip the chicken in the flour to coat, then into the egg.
- STEP 4
Mix together the breadcrumbs and Parmesan in a shallow bowl, then toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.
- STEP 5
Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.
