Chicken Schnitzel & Cabbage Slaw
Chicken Schnitzel & Cabbage Slaw
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- extra virgin olive oil for shallow frying
- 2 chicken breasts crumbed
- 0.25 green cabbage very finely sliced
- 1 green apple finely julienned
- 0.5 cup bocconcini cheese cut into slices
- 1 cup mint leaves roughly chopped
- sea salt & cracked black pepper
- 1 tsp dried chilli flakes optional
- lemon cheeks to serve
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
Instructions
- Place a medium frying pan over medium–high heat. Add enough olive oil to reach 3–5 cm up the side of the pan.
- Add the crumbed chicken fillets and shallow fry for 3 minutes each side (depending on the thickness of the chicken). If the chicken colours too much, turn the heat down for a bit or take it off the heat for 30 seconds.2 chicken breasts
- For the dressing: Place all the ingredients in a small bowl and mix well.2 tbsp extra virgin olive oil, 1 tsp dijon mustard, 1 tbsp white wine vinegar
- Place the cabbage, apple, bocconcini, mint and chilli flakes (if using) in a bowl. Add the dressing, toss gently and season well.0.25 green cabbage, 1 green apple, 0.5 cup bocconcini cheese, 1 cup mint leaves, 1 tsp dried chilli flakes
- Place the cabbage slaw on the plate, add the fried chicken breast. Serve with a lemon cheek. Enjoy!lemon cheeks
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