The crunch of the raw veg coleslaw goes well with the crispy chicken – and as the veg is not cooked it means you get even more vitamins from it.
- 4 chicken breasts
- 100g plain flour
- 2 eggs, lightly beaten
- 6 slices white bread, processed into crumbs
- 2 tbsp flat leaf parsley, finely chopped
- 60g Parmesan, grated
- 2 fennel, thinly sliced
- ½ small red cabbage, thinly sliced
- 1 carrot, grated
- 2 tbsp mayonnaise
- 2 tbsp natural yogurt
- 2 tbsp dill, chopped
- 2 lemons
- 2 tbsp butter
- 2 tbsp olive oil
- Flatten the chicken breasts between 2 sheets of clingfilm, using a rolling pin, until they are about ½cm thick.
- Place the flour in a shallow bowl and season it well. Do the same with the eggs. Place the breadcrumbs, parsley and Parmesan in a third bowl, mix and season.
- Dip each chicken breast into the flour, then the egg and finally the breadcrumb mixture. When each breast is coated, place on a plate and keep in the fridge until needed.
- Make the coleslaw by adding the fennel, cabbage, carrot, mayonnaise, yogurt, dill and the juice of 1 lemon to a large bowl, then season and mix together.
- Heat a large non-stick frying pan and add half the butter and oil. When the butter begins to foam, add 2 of the schnitzels and fry for 2-3 minutes on each side until cooked through and no pink meat remains. Drain on absorbent paper and repeat for the last two. Serve with the coleslaw and the remaining lemon, cut into wedges.
Per serving: calories 669 (33%), sugar 7.7g (8.5%), fat 28.8g (41%), saturates 10.3g (52%), salt 1.6g (27%) of your guideline daily amount
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