Chicken Schnitzel & Slaw Sandwich

• Chicken breast(600 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• All-Purpose Flour(6 tbsp)
• Eggs(2)
• Panko(180 g)
• Paprika(1 tsp)
• Rapeseed Oil(8 tbsp)
• Cabbage(300 g)
• Carrot(1)
• Mayonnaise(4 tbsp)
• Dijon Mustard(1½ tbsp)
• Apple Cider Vinegar(1 tbsp)
• Honey(1 tbsp)
• Burger Buns(4)
• Lettuce(120 g)
• Lemon(1)

Method

1. 1

   Slice {Chicken breast} horizontally into 4 thin cutlets, then gently pound to an even thickness. Season all over with {Salt}, {Black pepper}, and {Paprika}. Set up 3 shallow bowls with {Flour}, beaten {Eggs}, and {Panko Breadcrumbs}.

   ~10 min

2. 2

   Finely shred {Cabbage} and grate {Carrot}. Mix with {Mayonnaise}, {Dijon Mustard}, {Apple Cider Vinegar}, {Honey}, and a squeeze from half of the {Lemon} until lightly coated. Set aside to soften slightly.

   ~8 min

3. 3

   Coat each chicken cutlet in {Flour}, then {Eggs}, then {Panko Breadcrumbs}, pressing well so the crumbs adhere evenly.

   ~4 min

4. 4

   Heat {Vegetable oil} in a large frying pan over medium heat. Fry the schnitzels in batches for 3–4 minutes per side until golden and crisp, then transfer to a plate and squeeze over the remaining half of the {Lemon}.

   ~12 min

5. 5

   Split and toast the {Burger Buns} cut-side down in the pan for 1–2 minutes until lightly golden. Add {Lettuce} to the buns, top with schnitzel and a generous pile of slaw, then close the sandwiches and serve straight away.

   ~10 min