Chicken Schnitzel & Cabbage Slaw
Chicken Schnitzel & Cabbage Slaw
Ingredients
- extra virgin olive oil for shallow frying
- 2 chicken breasts crumbed
- 1/4 green cabbage very finely sliced
- 1 green apple finely julienned
- 1/2 cup bocconcini cheese cut into slices
- 1 cup mint leaves roughly chopped
- sea salt & cracked black pepper
- 1 teaspoon dried chilli flakes optional
- lemon cheeks to serve
Dressing
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon 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.
- For the dressing: Place all the ingredients in a small bowl and mix well.
- Place the cabbage, apple, bocconcini, mint and chilli flakes (if using) in a bowl. Add the dressing, toss gently and season well.
- Place the cabbage slaw on the plate, add the fried chicken breast. Serve with a lemon cheek. Enjoy!
Nutrition
Calories: 1496kcalCarbohydrates: 23gProtein: 55gFat: 134gSaturated Fat: 20gPolyunsaturated Fat: 14gMonounsaturated Fat: 91gTrans Fat: 0.03gCholesterol: 154mgSodium: 355mgPotassium: 1282mgFiber: 7gSugar: 13gVitamin A: 1482IUVitamin C: 56mgCalcium: 213mgIron: 4mg
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