Herb And Parmesan Crumbed Chicken Schnitzel With Coleslaw

I am spending less and less time in the kitchen as the weather gets warmer. This is such a wonderful dish that can be whipped up fairly quickly, leaving me more time to tend to other things. Try making your own mayonnaise for the coleslaw; you will be surprised by how easy the process is, not to mention how much tastier it is compared to the shop bought ones. If you prefer a healthier side dish, check out the apple, fennel and radish salad I served with my pork schnitzel a while back.

serves 2 
you'll need;
2 free range chicken breasts
1 cup of panko* bread crumbs
grated rind of 1 lemon
1/4 cup of grated parmesan cheese
salt and pepper to taste
flour for coating
1 egg, lightly beaten
*Japanese bread crumbs, available from good Asian grocers.

for the coleslaw;
1/2 a cabbage, finely shredded
1 large carrot, finely shredded
1 red onion, finely sliced

for the mayo;
2 egg yolks
1 tbs of white wine vinegar
1 tsp of English mustard
pinch of salt

To prepare the herb and parmesan crumbs - place panko in a shallow bowl, add chopped parsley, grated lemon rind and parmesan cheese. Season and mix well.

To prepare the mayo - in a bowl whisk egg yolks, vinegar, mustard and a pinch of salt. Slowly drizzle in the olive oil and whisk continuously til thick and emulsified. Check for seasonings and refrigerate before using.

Finely shred the vegetables.

Add half the mayo to the shredded vegetables, mix well and check for seasonings.

To prepare the chicken - First make a slit half way down in the middle of a chicken breast.

Cut the chicken side way to create a flap.

do the same with the other side, you should have a piece of chicken more or less the same thickness.

 Flatten it evenly on both side with a mallet.

Crumb the chicken (flour-beaten egg-breadcrumbs). Shallow fry til golden and crispy and drain well.

Serve immediately with the coleslaw and a wedge of lemon.