Name: Lemon and herb chicken schnitzel and summer slaw
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 1
Ingredients: 3 chicken breast fillets; 625.00 ml fresh white breadcrumbs; 40.00 ml lemon rind, finely grated; 125.00 ml fresh flat-leaf parsley, coarsely chopped; 2 garlic cloves, crushed; 2 eggs; 82.50 ml plain flour; Vegetable oil for shallow-frying; 500.00 ml red cabbage, shredded; 500.00 ml green cabbage, shredded; 1 medium carrot, peeled, grated; 2 celery stalks, trimmed, thinly sliced; 1 medium red apple, cut into matchsticks; 40.00 ml fresh dill leaves, chopped; 3 green onions, chopped; 123.75 gm mayonnaise; 86.63 gm lemon juice

Lemon and herb chicken schnitzel and summer slaw

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Prep Time:
50 minutes

Cook Time:
30 minutes

Total Time:
80 minutes

Irresistible crispy schnitzels the whole family will love.

Ingredients:

3 chicken breast fillets
625.00 ml fresh white breadcrumbs
40.00 ml lemon rind, finely grated
125.00 ml fresh flat-leaf parsley, coarsely chopped
2 garlic cloves, crushed
82.50 ml plain flour
Vegetable oil for shallow-frying
500.00 ml red cabbage, shredded
500.00 ml green cabbage, shredded
1 medium carrot, peeled, grated
2 celery stalks, trimmed, thinly sliced
1 medium red apple, cut into matchsticks
40.00 ml fresh dill leaves, chopped
3 green onions, chopped
123.75 gm mayonnaise
86.63 gm lemon juice

Instructions:

Slice the chicken breasts diagonally into four medallions.
Mix breadcrumbs, lemon zest, fresh parsley, and minced garlic in a shallow bowl, season with salt and pepper. Spread flour on a plate. Whisk eggs in another shallow bowl.
Dredge a chicken piece in flour, shaking off any extra.
Coat in beaten egg, then cover with breadcrumbs, ensuring they stick.
Chill in the refrigerator while making the summer slaw.
In a bowl, mix together red and green cabbage, carrot, celery, apple, dill, and green onion to create the slaw.
In a jug, whisk together mayonnaise and lemon juice. Season with salt and pepper to taste.
Drizzle the dressing on the cabbage mixture and gently toss together until well mixed.
Warm up oil in a frying pan over medium-high heat.
Sear the chicken in batches for 4 to 5 minutes per side, or until beautifully golden and fully cooked. Place on a plate lined with paper towel to absorb any excess oil.
Present the chicken alongside the slaw.

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