Dukkah Chicken Schnitzels and Chips

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 200g cabbage
• 1pcs carrot
• 1bunch parsley
• 40g panko breadcrumbs
• 10g dukkah
• 300g free-range chicken breast fillet
• 1pcs granny smith apple
• 50g horseradish dressing
• 10ml olive oil
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Roast chips
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 1.5cm-thick chips. Put the chips on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.
2. Step 2 — Prep slaw ingredients
   Meanwhile, shred the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or cut into thin matchsticks. Pick the parsley leaves, discarding the stems.
3. Step 3 — Prep coating ingredients
   Whisk 1 egg in a bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Combine the breadcrumbs and dukkah in a separate shallow dish.
4. Step 4 — Crumb chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.
5. Step 5 — Cook schnitzels
   Heat 1cm oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp). Season with salt.
6. Step 6 — Toss slaw and serve
   Thinly slice the apple, discarding the core. Put the apple, cabbage, carrot, most of the parsley and half the horseradish dressing in a large bowl, then toss to combine. Divide the slaw, schnitzels and chips among plates. Drizzle with the remaining horseradish dressing and scatter with remaining parsley to serve.

Allergens

Egg, Gluten, Wheat, Almond, Sesame