The Australian Women's Weekly

Chicken schnitzel & apple slaw

SERVES 4 PREP + COOK TIME 30 MINUTES

2 x 300g chicken breast fillets, halved horizontal­ly

½ cup (75g) plain flour

2 eggs

2 cups (150g) panko (Japanese) breadcrumb­s

⅓ cup (25g) finely grated parmesan

1 tablespoon chopped flat-leaf parsley

2 cloves garlic, crushed

⅓ cup (80ml) extra virgin olive oil

20g butter

lemon wedges and aïoli, to serve

APPLE SLAW

2 tablespoon­s lemon juice

2 tablespoon­s extra virgin olive oil

2 teaspoons Dijon mustard

2 teaspoons honey

1 small (200g) fennel bulb, quartered, sliced thinly

1 small (130g) green apple, cut into julienne

400g green cabbage (Savoy), shredded

1 trimmed (100g) celery stalk, sliced thinly

2 tablespoon­s coarsely chopped flat-leaf parsley leaves

1 Place chicken slices between two sheets of plastic wrap; using a meat mallet or rolling pin flatten chicken until 1cm thick.

2 Place flour in a shallow bowl; season with salt and freshly ground black pepper. Lightly beat eggs in another shallow bowl. Combine breadcrumb­s, parmesan, parsley and garlic in a third shallow bowl. Dust chicken in seasoned flour; dip in egg, allowing excess to drain off, then coat in breadcrumb mixture. Cover, refrigerat­e until ready to cook. Meanwhile, make apple slaw.

3 APPLE SLAW Place lemon juice, oil, mustard and honey in a screw-top jar; season to taste. Shake well; set aside. Combine fennel, apple, cabbage, celery and parsley in a medium bowl; toss to combine. Just before serving, add dressing; toss to combine.

4 Heat oil and butter in a large, non-stick frying pan over medium heat. Cook schnitzel, in batches, for 4 minutes each side or until golden and cooked through. To retain maximum crispness, drain on a wire rack over a tray.

5 Serve schnitzel with apple slaw, lemon wedges and aïoli.

Schnitzel suitable to freeze.

from the Test Kitchen

To turn the schnitzel into a chicken ‘parmi’, make the schnitzel recipe to the end of step 4, omitting slaw recipe. Place chicken in a shallow ovenproof dish; sprinkle over ⁄ cup (50g) grated mozzarella, then top with 1 cup (260g) prepared pasta sauce and an extra ⁄ cup (50g) grated mozzarella. Bake in a 180°C preheated oven for 8 minutes or until cheese is bubbling and golden. Top with basil leaves and serve with a green salad.