Chicken Schnitzel with Mustard Slaw

Ingredients

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Creme Fraiche

  Half Fat - Tesco

  1 tablespoon or 15g

• Pointed Spring Cabbage

  Waitrose

  100 grams or 100g

• Carrots

  Raw

  1 large or 72g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  120g

• Parmesan cheese

  Shredded

  10g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  ¼ cup or 30g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Stir together the mustard and crème fraîche (or vegan alternative) in a large bowl, add the cabbage and carrot and season with a pinch of salt and pepper. Mix together then set aside.
2. Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten out. Mix the breadcrumbs with the parmesan, then season the chicken with salt and pepper. Coat the chicken in the flour then dip in the beaten egg. Finally dip in the breadcrumbs, making sure the chicken is evenly coated.
3. Heat the oil in a frying pan over a medium heat, add the chicken and fry for 3-4 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen roll.
4. Serve the chicken with the slaw and lemon wedges.

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