Chicken Schnitzel with Coleslaw

• small chicken breasts4
• grated Parmesan3 tbsp tbsp
• flour↗100g g
• large egg1

  beaten

• breadcrumbs↗75g g

  (used panko)

• vegetable oil↗75ml ml
• white cabbage↗300g g

  shredded

• large carrot↗1

  peeled and grated

• green onion↗6

  cut diagonally

• red-skinned apple↗1

  grated

• natural yogurt in a pot↗150g g
• lemon↗juice ½

  juice ½

• English mustard↗2 tsp tsp

Step-by-step instructions

1. 1

   For the coleslaw, mix all ingredients in a large bowl. Lightly season and set aside.

2. 2

   Place a sheet of plastic wrap on the work surface and lay the chicken fillets on it. Cover with another sheet of wrap and, using a rolling pin, flatten the chicken to a thickness of 2–3 mm.

3. 3

   Place flour on a plate and season it, then place the egg on another plate.

4. 4

   Dredge the chicken in flour, then in the egg.

5. 5

   Combine the breadcrumbs and Parmesan in a shallow bowl, then coat the chicken in this mixture until fully covered with crumbs. Place the chicken on a plate and chill in the refrigerator until ready to cook, if not cooking immediately.

6. 6

   Heat the oil in a large skillet over fairly high heat and fry the chicken schnitzels two at a time.

7. 7

   Fry them for 2–3 minutes per side until fully golden, then place on a paper towel to drain excess oil. You can keep them warm in a low-temperature oven while cooking the rest. Serve with the coleslaw.