Wine Suggestion: Whatever you happen to have in the fridge will do nicely.
We liked the apple coleslaw which made this simple schnitzel dish really fresh and tasty. Great mid-week meal.
Chicken schnitzel with apple coleslaw – serves 4
- 4 small chicken breasts
- 3tbsp grated Parmesan
- 100g flour
- 1 large egg, beaten
- 75g dried breadcrumbs – we always use panko
- 75ml vegetable oil
FOR THE COLESLAW:
- 300g white cabbage, shredded
- 1 large carrot, peeled and grated
- 6 scallions, sliced diagonally
- 1 red-skinned apple, grated
- 150g pot natural yogurt
- juice half lemon
- 2 tsp English mustard
Mix all the coleslaw ingredients together in a large bowl and season.
Put the chicken fillets between two pieces of cling film and bash with a rolling pin until they are an even thickness of about 2-3mm.
Put the flour on a plate and season, then put the egg on another plate. Coat the chicken in the flour first, shake of the excess, then coat with the egg.
Mix together the Parmesan and breadcrumbs in a shallow dish. Dip the chicken in the mixture until completely coated in crumbs. You can put the schnitzel in the fridge now until you’re ready to cook them.
Heat the oil in a large frying pan over a fairly high heat and cook the schnitzels two at a time. Cook for 2-3 minutes on each side or until completely golden, then drain on kitchen paper. Keep warm in a warm oven while you cook the rest.
Serve with the coleslaw.
(Original recipe from BBC Good Food)