Chicken Schnitzel with Mustard Slaw

Ingredients

Serves 1

1 tsp grain mustard or Dijon mustard
1 tbsp crème fraîche
100g spring cabbage
½ carrot, peeled and cut into thin matchsticks
Salt and pepper
120g skinless chicken breast
15g fine white breadcrumbs
10g finely grated parmesan
1½ tsp plain flour
1 medium egg, beaten
1½ tsp olive oil
Lemon wedges, to serve

Method

Stir together the mustard and crème fraîche in a large bowl, add the cabbage and carrot and season with a pinch of salt and pepper. Mix together then set aside.

Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten out. Mix the breadcrumbs with the parmesan, then season the chicken with salt and pepper. Coat the chicken in the flour then dip in the beaten egg. Finally dip in the breadcrumbs, making sure the chicken is evenly coated.

Heat the oil in a frying pan over a medium heat, add the chicken and fry for 3-4 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen roll.

Serve the chicken with the slaw and lemon wedges.