Mains

Chicken Schnitzel with The Original™ Grape Tomato Slaw

A grape tomato twist on a classic.

Serves: 4.
Prep Time: 15 minutes plus 20 minutes chilling time.
Cooking Time: 12 minutes.

Ingredients

• 4 chicken breast fillets

• 1/4 cup plain flour, seasoned
• 1 egg, lightly beaten
• 1 1/4 cup dried breadcrumbs*
• 1 tbsp olive oil
• 50g butter, chopped

The Original™ Grape Tomato Slaw

• 200g (1 punnet) The Original™ grape tomatoes, quartered
• 1 cup Minicab® baby green cabbage, finely shredded
• 1/4 cup small tarragon leaves
• 1 lemon, juiced
• 2 tbsp dijonaise mustard

Cooking Instructions

• Slice each chicken breast fillet through the centre to form 2 equal sized halves. This will produce 8 pieces in total.
• Place each piece between non-stick baking paper and flatten with a mallet or heavy rolling pin until very thin.
• Dust evenly with seasoned flour, shaking away excess. Dip into egg and then coat with breadcrumbs, pressing to adhere.
• Lay coated chicken on a non-stick baking paper lined tray and chill for at least 20 minutes to set the crumb.
• Meanwhile, make The Original™ Grape Tomato Slaw.
• Whisk mustard and juice together until smooth. Season with sea salt and black pepper.
• Add tomatoes, cabbage and tarragon and toss until evenly coated in the dressing. Set aside.
• Place half the oil and half the butter together in a large, heavy-based frying pan on medium heat. Once butter is foaming, cook half the chicken schnitzels for 3 minutes each side until cooked through and golden. Transfer to a plate.
• Wipe pan clean with kitchen paper towel. Cook remaining chicken in remaining oil and butter.
• Serve schnitzels topped with slaw.

*Note: To make your own dried breadcrumbs using a food processor, simply process day-old bread until a fine crumb then spread out evenly over a large baking tray and bake for 6-8 minutes at 200°C (180 °C fan forced) until light golden and crisp. Allow to cool completely on tray. Store in air-tight jar.