Try Matt Prestons homestyle version of chicken schnitzel and delicious fresh coleslaw.
The ingredient of Chicken schnitzel and coleslaw
- 2 large chicken breast fillets (about 400g each), each halved into 2 thin fillets
- 160g fresh breadcrumbs
- 1/3 cup (40g) finely grated parmesan
- Finely grated zest of 1 lemon, plus wedges to serve
- 1/4 cup finely chopped flat-leaf parsley leaves
- 1 egg, lightly beaten
- 1/2 cup (125ml) milk
- Plain flour, to dust
- Olive oil, to shallow-fry
- 1/4 savoy cabbage, finely shredded (a mandoline is ideal)
- 1 carrot, finely shredded (a mandoline is ideal)
- 1/2 red onion, thinly sliced
- 235g whole-egg mayonnaise
- 1/2 bunch flat-leaf parsley, leaves picked
- 1/4 cup (35g) currants
The instruction how to make Chicken schnitzel and coleslaw
- For the schnitzels, use a meat mallet or rolling pin to beat the chicken between 2 pieces of plastic wrap until flat. Mix the breadcrumbs with the parmesan, lemon zest and parsley, then season with freshly ground black pepper. In another bowl, whisk together the egg and milk. Dust the chicken with flour, then dip into the egg wash and coat in the breadcrumb mixture. Chill for 30 minutes to set.
- Meanwhile, for the coleslaw, mix the cabbage, carrot and red onion in a bowl with enough mayonnaise to bind. Set aside at room temperature for 20-30 minutes to soften.
- Heat 2cm oil in a frypan over medium heat and, in batches, cook the schnitzels for 4-5 minutes each side until golden. Drain on paper towel and keep warm.
- Toss the coleslaw with the parsley and currants, then pile onto plates with the schnitzels and serve with lemon wedges.
Nutritions of Chicken schnitzel and coleslawfatContent: