Chicken Schnitzel with a Simple Slaw
Crispy chicken served with a delicious simple slaw.
Print
Pin
Servings: 2
Ingredients
- 2 Chicken breasts
- 2 Eggs lightly beaten
- 1 tbsp Dijon mustard
- 80 g Plain flour
- 125 g Breadcrumbs
For the simple slaw:
- 200 g Red cabbage thinly sliced
- 200 g Savoy cabbage thinly sliced
- 1 Large carrot grated
- 10 g Parsley chopped
- 100 g Mayonnaise
- 1 tbsp Cider vinegar
- 1 tbsp Dijon mustard
To serve:
- Lemon wedges
Instructions
- For the slaw add all the ingredients into a mixing bowl and mix well. Taste for seasoning.
- Pop each chicken breast into a sandwich bag, then bash with a rolling pin or meat hammer until they are 2-3mm thick. Be careful not to break the chicken.
- Crack the eggs into a dish, then add the Dijon mustard and use a fork to lightly beat. In another dish add the flour and season with salt and pepper, then in a final dish add the breadcrumbs.
- Coat the chicken in the seasoned flour, followed by the eggs, and finally in the breadcrumbs.
- You can store these in the fridge until you’re ready to cook them. To cook, heat a good amount of cooking oil in a large frying pan over a medium to high heat. Sprinkle in some breadcrumbs and they should sizzle when the oil is ready.
- Shallow fry the chicken schnitzel’s one at a time for a few minutes on each side, until they are golden all over.
- Remove them from the pan and onto kitchen paper to get rid of any excess oil.
- Serve the schnitzels with the slaw, a couple of lemon wedges and a sprinkle of parsley.