• Panko Crumbed Chicken Schnitzel With Homemade 'Slaw
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Panko Crumbed Chicken Schnitzel With Homemade 'Slaw

Panko Crumbed Chicken Schnitzel With Homemade 'Slaw

  1. 100 Each Savoy Cabbage
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 0 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  4. 10 g Parsley
  5. 1 cup Panko Breadcrumbs
  6. 1 Each Lemon
  7. 1 tbsp Greek Yoghurt - PANTRY ITEM
  8. 150 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Eschalot
  11. 150 g Desiree Potato
  12. 1 Each Carrot
  1. 200 Each Savoy Cabbage
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 0 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  4. 20 g Parsley
  5. 1 cup Panko Breadcrumbs
  6. 1 Each Lemon
  7. 2 tbsp Greek Yoghurt - PANTRY ITEM
  8. 300 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Eschalot
  11. 300 g Desiree Potato
  12. 1 Each Carrot
  1. 300 Each Savoy Cabbage
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 0 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  4. 30 g Parsley
  5. 2 cup Panko Breadcrumbs
  6. 2 Each Lemon
  7. 3 tbsp Greek Yoghurt - PANTRY ITEM
  8. 450 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Eschalot
  11. 450 g Desiree Potato
  12. 2 Each Carrot
  1. 400 Each Savoy Cabbage
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 0 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  4. 40 g Parsley
  5. 2 cup Panko Breadcrumbs
  6. 2 Each Lemon
  7. 4 tbsp Greek Yoghurt - PANTRY ITEM
  8. 600 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Eschalot
  11. 600 g Desiree Potato
  12. 2 Each Carrot
  1. 600 Each Savoy Cabbage
  2. 0 Each Salt & Pepper - PANTRY ITEM
  3. 0 tbsp Red Wine (or Other) Vinegar - PANTRY ITEM
  4. 60 g Parsley
  5. 3 cup Panko Breadcrumbs
  6. 3 Each Lemon
  7. 6 tbsp Greek Yoghurt - PANTRY ITEM
  8. 900 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 Each Eschalot
  11. 900 g Desiree Potato
  12. 3 Each Carrot

Prep:

  1. Peel and very finely chop eschalot.
  2. Peel (or wash) and coarsely grate carrot.
  3. Wash and zest lemon, cut half into wedges (1 p/p).
  4. Cut potato into 8-10 pieces.
  5. Finely shred cabbage.
  6. Empty breadcrumbs onto a plate.
  7. Wash and chop parsley.

Method:

  1. Meanwhile, carefully cut chicken breasts horizontally into schnitzels. Mix a few tablespoons of yoghurt with water. Place chicken into yoghurt and mix well to ensure it's completely coated. Press into breadcrumbs until evenly coated.
  2. Heat plenty of olive oil in a non stick frying pan over a medium heat. Cook the chicken until deep golden brown on both sides. Place on a plate on paper towel. Serve with slaw, parsley potatoes and a lemon wedge.
  3. Combine cabbage, carrot, eschalot, lemon zest, the remaining parsley with lemon juice, a dash of vinegar and enough yoghurt to coat the slaw. (you can use mayonnaise if you prefer. ) season with salt & pepper.
  4. Half cover potatoes with cold salted water in a saucepan, bring to the boil, cover and cook for 8-10 minutes or until tender. Drain and drizzle with a little olive oil, sprinkle a little of the parsley, season with salt & pepper, cover to keep warm.
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