Chicken Schnitzel with Lemon Slaw

• Chicken breast(700 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• All-Purpose Flour(80 g)
• Eggs(2)
• Panko(140 g)
• Paprika(1 tsp)
• Rapeseed Oil(6 tbsp)
• Cabbage(400 g)
• Carrot(1)
• Mayonnaise(4 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Honey(1 tbsp)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Slice the {Chicken breast} horizontally into 4 thin cutlets, then gently pound to an even thickness. Season all over with {Salt} and {Black pepper}.

   ~8 min

2. 2

   Set up 3 shallow bowls with {Flour} in one, {Eggs} beaten in another, and {Panko Breadcrumbs} mixed with {Paprika} in the third. Coat each chicken cutlet in flour, then egg, then panko, pressing well so the crumbs stick.

   ~6 min

3. 3

   Finely shred the {Cabbage}, grate the {Carrot}, and chop the {Fresh parsley}. In a large bowl, mix {Mayonnaise}, {Dijon Mustard}, juice from half the {Lemon}, and {Honey}. Toss with the cabbage, carrot, and parsley until evenly coated.

   ~4 min

4. 4

   Heat half the {Vegetable oil} in a large frying pan over medium heat. Cook 2 schnitzels for 3-4 minutes per side until golden and crisp, then transfer to a plate. Repeat with the remaining {Vegetable oil} and schnitzels.

   ~16 min

5. 5

   Rest the schnitzels for 2 minutes. Cut the remaining half of the {Lemon} into wedges. Serve the chicken with a pile of lemon slaw and lemon wedges on the side.

   ~3 min