Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy to make this tasty German-inspired dish. It’s an easy dinner everyone will love
Prep:30 mins
Serves 4
For the schnitzel4 small chicken breasts3 tbsp grated parmesan100g flour1 large egg, beaten75g dried breadcrumbs (we used panko)75ml vegetable oil
STEP 1For the coleslaw, mix all the ingredients in a large bowl. Season a little and set aside.STEP 2Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, bash the chicken until it is 2-3mm thick.STEP 3Put the flour on a plate and season, then put the egg on another plate. Dip the chicken in the flour to coat, then into the egg.STEP 4Mix together the breadcrumbs and Parmesan in a shallow bowl, then toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.STEP 5Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.
