Lemon chicken & winter slaw
Waitrose and Partners

Lemon chicken & winter slaw

Making schnitzel is a great way to make chicken breasts go further. Superbly crunchy and quick to cook, you’ll be putting this recipe on repeat all winter.

High protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

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Ingredients

  • 380g pack Essential 2 British Chicken Breast Fillets
  • 50g Essential Plain Flour
  • 2 British Blacktail Free Range Large Eggs
  • 100g Cooks' Ingredients Panko Breadcrumbs
  • 1 Cooks’ Ingredients Unwaxed Lemon, zested then cut into wedges
  • 80ml Vegetable oil

For the slaw

  • ½ red cabbage, cored and finely shredded
  • 1 large carrot, julienned or grated
  • 1/2 x 25g pack mint, leaves finely chopped
  • 1/2 x 20g pack dill, finely chopped
  • 1 tbsp capers, drained and finely chopped
  • 1 tsp clear honey
  • 1 tbsp Vegetable oil
  • 1 Cooks’ Ingredients Unwaxed Lemon, zest and juice

Method

  1. Mix all the slaw ingredients together in a large bowl, then season and set aside.

  2. Place the chicken breasts between 2 sheets of baking parchment and use a rolling pin to bash to a thickness of about 0.5cm. Halve each breast. Season the flour on a plate and beat the eggs in a shallow bowl. Mix the breadcrumbs and lemon zest in another shallow bowl. Dust the chicken in the flour, then dunk it into the egg and toss into the lemony breadcrumbs to coat.

  3. Heat the oil in a frying pan over a medium-high heat and fry the chicken in 2 batches for 3 minutes on each side, until golden and crisp, the juices run clear and there is no pink meat. Serve with the slaw and lemon wedges.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,244kJ/ 537kcals

Fat

28g

Saturated Fat

3.2g

Carbohydrates

37g

Sugars

8.4g

Fibre

7.3g

Protein

30g

Salt

0.9g

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