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Chicken schnitzel and coleslaw
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Indulge in Matt Preston's classic chicken schnitzel with a side of refreshing coleslaw.
Ingredients:
  • 35g currants
  • 2 large chicken breast fillets (about 400g each), each halved into 2 thin fillets
  • 160g fresh breadcrumbs
  • 40g parmesan
  • Finely grated zest of 1 lemon, plus wedges to serve
  • 62.50 ml finely chopped flat-leaf parsley leaves
  • 1 egg, lightly beaten
  • 125ml milk
  • Plain flour, to dust
  • Olive oil, to shallow-fry
  • 1/4 savoy cabbage, finely shredded (a mandoline is ideal)
  • 1 carrot, finely shredded (a mandoline is ideal)
  • 1/2 red onion, thinly sliced
  • 235g whole-egg mayonnaise
  • 1/2 bunch flat-leaf parsley, leaves picked
Instructions:
  • Tenderize the chicken by pounding it flat between plastic wrap. Combine breadcrumbs, parmesan, lemon zest, and parsley, season with black pepper. Whisk egg and milk in a separate bowl. Coat the chicken in flour, dip in egg wash, then coat with breadcrumbs. Chill for 30 minutes before cooking.
  • Combine cabbage, carrot, and red onion in a bowl with a generous amount of mayonnaise to bind. Let sit at room temperature for 20-30 minutes to soften.
  • Heat a generous amount of oil in a frypan over medium heat. Cook the schnitzels in batches for 4-5 minutes on each side until they turn golden brown. Place them on paper towels to drain and keep them warm.
  • Mix the coleslaw with fresh parsley and currants, then heap onto plates with the schnitzels and garnish with lemon wedges before serving.

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