Name: Chicken schnitzel with coleslaw
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 4 small chicken breasts; 3 tbsp grated parmesan; 100g flour; 1 large egg beaten; 75g dried breadcrumbs (we used panko); 75ml vegetable oil; 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

Two chicken schnitzel escalopes on a tray with a bowl of coleslaw

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.
step 4
Dip the chicken in the flour to coat, then into the egg.
step 5
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 6
Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time.
step 7
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.