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Chicken Schnitzel with Coleslaw

Chicken Schnitzel with Coleslaw

Not suitable for vegetarians

Allergens

Gluten, Wheat, Milk, Egg, Mustard

Ingredients

ingredients
Item Quantity Allergen
Chicken Breast 20 x 60g
Mozzarella Cheese 210g Milk
Flour 500g Gluten, Wheat
Eggs (Beaten) 5 Egg
Dried Breadcrumbs* 375g Gluten, Wheat
Vegetable Oil 375ml
Coleslaw
White Cabbage (thinly sliced) 1500g
Carrot (Grated) 5 large
Spring Onions (Sliced) 30
Red Skinned Apples (sliced) 5
Natural Yogurt 750g Milk
Fresh Lemons 2.5 only
English Mustard 10 tsp Gluten, Mustard, Wheat

Method

  • Mix coleslaw ingredients together in a bowl and refrigerate
  • Place chicken breasts in cling film and bash chicken with rolling pin until 2-3 mm thick
  • Add flour and seasoning together in a bowl, egg in another bowl
  • Mix breadcrumbs*(cut off crusts) and mozzarella cheese together in a bowl,  if the mozzarella is not holding spray the top of the chicken with oil and sprinkle cheese on
  • Place chicken in each bowl to coat then spray with vegetable oil and cook to minimum of 75C (or to national standards), keep covered if storing in hot cupboard to prevent drying out

Info