Italian Chicken Schnitzel

Nutrition per serve

Ingredients

• 2pcs potato
• 10g Italian seasoning
• 300g chicken breast fillet
• 40g panko breadcrumbs
• 200g cabbage
• 1pcs Lebanese cucumber
• 30ml olive oil
• 1pcs egg
• 15ml plain flour
• 30ml mayonnaise
• 8ml white wine vinegar

Method

1. Step 1 — Bake fries
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the potatoes, then cut into matchsticks (see Kitchen hack). Put the potato on the lined tray. Drizzle with 2 tsp olive oil, scatter with 1 tsp Italian seasoning, season with salt and pepper and toss to coat. Bake, turning halfway, for 25-30 mins until golden.
2. Step 2 — Prep chicken
   Meanwhile, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Whisk 1 egg in a shallow bowl. Combine the breadcrumbs and remaining Italian seasoning in a separate shallow bowl. Put 1 tbs plain flour in a third bowl.
3. Step 3 — Pan-fry schnitzels
   Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture. Heat 1½ tbs olive oil in a medium frypan over medium heat. Cook the 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.
4. Step 4 — Make cabbage salad
   While the schnitzels are cooking, put 2 tbs mayonnaise and 1½ tsp white wine vinegar in a large bowl, season with salt and pepper and whisk to combine. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the cucumber. Add the cabbage and cucumber to the dressing and toss to coat.
5. Step 5 — Serve up
   Divide the schnitzels, cabbage salad and fries among plates and enjoy!
6. Step 6 — Kitchen hack
   Here's an easy way to cut the potatoes into matchsticks: thinly slice lengthwise, then stack the slices and cut into matchsticks.

Allergens

Eier, Gluten, Wheat, Sulfit