Chicken schnitzel with coleslaw

Ingredients

For 4 servings

• •4 small chicken breasts
• •3 c. à soupe grated parmesan
• •100 g flour
• •1 large egg beaten
• •75 g dried breadcrumbs (we used panko)
• •75 ml vegetable oil
• •300 g white cabbage shredded
• •1 large carrot peeled and grated
• •6 spring onions sliced diagonally
• •1 red-skinned apple grated
• •150 g pot natural yogurt
• •juice ½ lemon
• •2 c. à café English mustard

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.