Chicken Schnitzel with Mustard Slaw

Name: Chicken Schnitzel with Mustard Slaw
Total time: 30 min
Yield: 1
Ingredients: 1 tsp dijon or grain mustard; 1 tbsp low-fat crème fraîche; ½ carrot, peeled and cut into thin matchsticks; 100g spring cabbage; salt and pepper; 120g skinless chicken breast; 15g fine white breadcrumbs; 10g parmesan or hard cheese, finely grated; 1½ tsp plain flour; 1 medium egg, beaten; 1½ tsp olive oil; ½ lemon, cut into wedges

30 mins

Ingredients

serving

1 serving

1 tsp dijon or grain mustard
1 tbsp low-fat crème fraîche
½ carrot, peeled and cut into thin matchsticks
100g spring cabbage
salt and pepper
120g skinless chicken breast
15g fine white breadcrumbs
10g parmesan or hard cheese, finely grated
1½ tsp plain flour
1 medium egg, beaten
1½ tsp olive oil
½ lemon, cut into wedges

Method

Stir together the mustard and crème fraîche in a large bowl, add the carrot and cabbage then 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 and cooked through. Transfer to a plate lined with kitchen roll.

Serve the chicken schnitzel with the slaw and lemon wedges.