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Chicken Schnitzel & Quickslaw

Recipes

Chicken Schnitzel & Quickslaw

key ingredient!

Fresh Fodder Babaganoush

INGREDIENTS

4 x 150g Chicken Breast Fillets
1 cup (100g) Wholemeal Breadcrumbs
1/3 cup (25g) Parmesan, Grated
1/4 cup Parsley (Finely Chopped)
Grated Zest of One Lemon
1 Lemon (To Serve)
1/4 cup (35g) Flour (Seasoned)
2 eggs (Lightly Beaten)
Auzure Canola Oil
200g Fresh Fodder Babaganoush

Coleslaw:
Squeeze of Lemon Juice
1 Small Cabbage(Finely Shredded)
2 tbsp Cider Vinegar
1 tbsp Whole Grain Mustard
1 tbsp Honey
3 tbsp Olive Oil

METHOD

To make the coleslaw, whisk the dressing ingredients together and season to taste.
Combine dressing and cabbage, using your fingers to ensure the salad is well dressed. Set aside.

Place Chicken Breasts between 2 sheets of plastic and pound with a rolling pin until a cm thick.

Combine Breadcrumbs, Parmesan, Parsley and Lemon Rind and place on a flat dinner plate.
Pour Lightly Seasoned Flour onto another plate.
Tip Lightly Beaten Eggs onto a final plate.
Dip each Chicken Breast into the Flour (shake away excess), then the Egg, then the Breadcrumb Mixture.

Heat Oil in a large frying pan on medium-high and cook Schnitzels in batches for a couple of minutes on each side (or until golden).

To serve, divide the Fresh Fodder Babaganoush across four plates, top with the Schnitzels and add Coleslaw.