Lemon chicken & winter slaw

Name: Lemon chicken & winter slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 380 g pack Essential 2 British Chicken Breast Fillets; 50 g Essential Plain Flour; 2 British Blacktail Free Range Large Eggs; 100 g Cooks' Ingredients Panko Breadcrumbs; 1 Cooks’ Ingredients Unwaxed Lemon, zested then cut into wedges; 80 ml Vegetable oil

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.

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

5 out of 5 stars(1) Rate this recipe

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
½ x 25g pack mint, leaves finely chopped
½ 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

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