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chicken schnitzels with red cabbage and apple coleslaw

Written on Wednesday, October 26, 2016 | 3:48:00 PM




Serves : servings 

Ingredients : 
- 4 skinless, boneless chicken breasts
- 50g flour
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1⁄2 tsp salt
- 100g matzo meal or fine breadcrumbs
- 1 tbsp sesame seeds
- 2 eggs
- vegetable oil, for frying

RED CABBAGE AND APPLE COLESLAW
- 1 medium red cabbage (about 300g), shredded
- 1 carrot, cut into matchsticks
- 1 small onion, finely chopped
- 2 crisp eating apples, cored and finely chopped (not grated)
- 1 tbsp lemon juice
- 1 tsp caraway seeds
- 2 tsp cider vinegar
- 3 tbsp garlic mayonnaise (see here)
- pinch of sugar
- sea salt and freshly ground black pepper

Preparation Method :
1) Butterfly the chicken breasts . Place them between sheets of cling film and flatten them with a rolling pin.

2) Spread the flour on a plate. Add the paprika and mustard powder, along with half a teaspoon of salt. Mix the matzo meal or breadcrumbs and the sesame seeds together on another plate. Beat the eggs in a bowl.

3) Coat each chicken breast with the flour mixture and pat off any excess. Dip them in the egg, then the breadcrumb mixture and set them aside.

4) Pour vegetable oil into a large frying pan to cover the base by about 1⁄2cm and heat it to a medium temperature. This is important – if the oil is too hot the outside will burn before the chicken is cooked; too cool and the coating just absorbs the oil and you end up with soggy schnitzels.

5) Fry the chicken for 3–4 minutes on each side until it is a deep golden brown. You may have to do this in batches and if so, keep those you have already cooked warm in a low oven. Make sure the oil is the right temperature again before you cook a second batch. Serve hot with the coleslaw.

RED CABBAGE AND APPLE COLESLAW
1) To make the coleslaw, put the cabbage, carrot and onion in a bowl. Toss the apple in lemon juice, to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly.

2) Whisk the vinegar with the mayonnaise, sugar and seasoning. Pour this over the cabbage mixture and stir thoroughly until it is all nicely coated.

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