Lemon & rosemary potato wedges
Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts
Chicken schnitzel with coleslaw
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
For the schnitzel
- 4 small chicken breasts
- 3 tbsp grated parmesan
- 100g flour
- 1 large eggbeaten
- 75g dried breadcrumbs(we used panko)
- 75ml vegetable oil
For the coleslaw
- 300g white cabbageshredded
- 1 large carrotpeeled and grated
- 6 spring onionssliced diagonally
- 1 red-skinned applegrated
- 150g pot natural yogurt
- juice ½ lemon
- 2 tsp English mustard
Nutrition: per serving
- kcal430low
- fat19g
- saturates5glow
- carbs26g
- sugars13g
- fibre5g
- protein36g
- salt1.1glow
Method
step 1
For the coleslaw, mix all the ingredients in a large bowl. Season a little and set aside.
step 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.
step 3
Put the flour on a plate and season, then put the egg on another plate. Dip the chicken in the flour to coat, then into the egg.
step 4
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.
step 5
Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. 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.
