Chicken Schnitzel Caesar Slaw

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs carrot
• 100g kale
• 25g parmesan
• 300g chicken breast fillet
• 40g panko breadcrumbs
• 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
   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 and drain on paper towel. Season with salt and pepper.
5. Step 5 — Serve up
   Slice the chicken schnitzels. Divide the Caesar slaw and chicken among plates 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