Chicken schnitzel with coleslaw

Method

1. 1

   For the coleslaw, mix all the ingredients in a large bowl. Season a little and set aside.

2. 2

   Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken until it is 2-3mm thick.

3. 3

   Put the flour on a plate and season, then put the egg on another plate.

4. 4

   Dip the chicken in the flour to coat, then into the egg.

5. 5

   Mix together the breadcrumbs and Parmesan in a shallow bowl, then toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.

6. 6

   Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time.

7. 7

   Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.

Nutrition

calories

430 calories

fatContent

19 grams fat

fiberContent

5 grams fiber

sugarContent

13 grams sugar

sodiumContent

1.1 milligram of sodium

proteinContent

36 grams protein

carbohydrateContent

26 grams carbohydrates

saturatedFatContent

5 grams saturated fat

Indicative values from the source, for the original recipe.

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