Chicken Schnitzel and Bacon Caesar Slaw

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs carrot
• 100g kale
• 25g parmesan
• 300g chicken breast fillet
• 40g panko breadcrumbs
• 1pcs diced bacon
• 15ml mayonnaise
• 10ml red or white wine vinegar
• 1pcs egg
• 15ml plain flour
• 30ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Discard the tough stems from the kale and thinly slice the leaves. Finely grate the parmesan. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Make Caesar slaw
   Combine the parmesan, 1 tbs mayonnaise, 2 tsp red wine vinegar and 1 tbs water in a large bowl and season with salt and pepper. Add the cabbage, carrot and kale and toss to combine.
3. Step 3 — Crumb chicken
   Whisk 1 egg in a shallow bowl. Put the breadcrumbs and 1 tbs plain flour in separate shallow bowls. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
4. Step 4 — Cook schnitzels and bacon
   Heat 2 tbs vegetable oil in a medium frypan over medium heat (see Kitchen 101). Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Remove from the pan, drain on paper towel and season with salt and pepper. Add the bacon to the pan and cook over medium-high heat, stirring, for 4-5 mins until crisp. Remove the pan from the heat.
5. Step 5 — Serve up
   Slice the chicken schnitzels. Divide the Caesar slaw and chicken among plates, scatter over the bacon and enjoy!
6. Step 6 — Kitchen 101
   Cooking the chicken over medium heat allows it to cook all the way through without burning, and gives it a nice golden crumb.

Allergens

Eier, Sulfit, Gluten, Wheat, Milch