Paired with a vibrant, crunchy coleslaw, this dish is packed with protein and will make your taste buds sing.
small
beaten
shredded
peeled and grated
sliced diagonally
grated
juice of
grated
Shred the white cabbage, peel and grate the carrot, slice the spring onions diagonally, and grate the red-skinned apple. In a large bowl, combine the shredded white cabbage, grated carrot, sliced spring onions, grated red-skinned apple, natural yoghurt, lemon juice, and English mustard. Season with salt and pepper to taste and set aside.
Place a layer of cling film on your work surface. Place the chicken breasts on top, then cover with another piece of cling film. Using a rolling pin, bash the chicken breasts until they are 2-3mm thick.
On one plate, put the plain flour and season it with salt and pepper. On a separate plate, pour the beaten egg.
Dip each chicken breast into the seasoned flour, ensuring it is fully coated. Then, dip the floured chicken into the beaten egg.
In a shallow bowl, mix together the dried breadcrumbs and grated Parmesan. Toss each egg-coated chicken breast in this mixture until it is completely covered in crumbs. Place the coated chicken on a plate and chill in the fridge if not cooking immediately.
Heat the vegetable oil in a large frying pan over a fairly high heat.
Cook the chicken schnitzels two at a time, sizzling them for 2-3 minutes on each side until they are completely golden brown.
Once cooked, lift the schnitzels out of the pan and place them on kitchen paper to drain excess oil. You can keep them warm in a low oven while you cook the remaining schnitzels. Serve immediately with the prepared coleslaw.
For an extra crispy schnitzel, ensure your oil is hot enough before adding the chicken. If the oil isn't hot enough, the breading may become soggy.
To make this dish even healthier, you can air fry the schnitzel instead of pan-frying. Lightly spray the coated chicken with oil and air fry at 190°C for 12-15 minutes, flipping halfway, until golden and cooked through.
If you prefer a creamier coleslaw, you can add a tablespoon of mayonnaise to the natural yoghurt mixture.
Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or air fryer to maintain crispiness.