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£8/kgMaking 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.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,244kJ/ 537kcals |
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Fat | 28g |
Saturated Fat | 3.2g |
Carbohydrates | 37g |
Sugars | 8.4g |
Fibre | 7.3g |
Protein | 30g |
Salt | 0.9g |
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