Panko Crumbed Chicken Schnitzel and Healthy Apple Slaw

Thinly slice the cabbage. Grate the carrot and apple. Thinly slice celery and spring onion.

Pat the chicken dry. On a chopping board place chicken breast between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken breast into thin, even pieces.

Whisk egg and Dijon mustard in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to bread crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-5 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

In a medium bowl, combine cabbage, celery, carrot, apple, and spring onion. Stir through Greek yoghurt. Season with salt and pepper to taste.

Divide chicken and slaw between plates. Enjoy!

Thinly slice the cabbage. Grate the carrot and apple. Thinly slice celery and spring onion.

Pat the chicken dry. On a chopping board place chicken breast between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken breast into thin, even pieces.

Whisk egg and Dijon mustard in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to bread crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-5 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

In a medium bowl, combine cabbage, celery, carrot, apple, and spring onion. Stir through Greek yoghurt. Season with salt and pepper to taste.

Divide chicken and slaw between plates. Enjoy!

Thinly slice the cabbage. Grate the carrot and apple. Thinly slice celery and spring onion.

Pat the chicken dry. On a chopping board place chicken breast between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken breast into thin, even pieces.

Whisk egg and Dijon mustard in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to bread crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-5 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

In a medium bowl, combine cabbage, celery, carrot, apple, and spring onion. Stir through Greek yoghurt. Season with salt and pepper to taste.

Divide chicken and slaw between plates. Enjoy!

Thinly slice the cabbage. Grate the carrot and apple. Thinly slice celery and spring onion.

Pat the chicken dry. On a chopping board place chicken breast between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken breast into thin, even pieces.

Whisk egg and Dijon mustard in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to bread crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-5 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

In a medium bowl, combine cabbage, celery, carrot, apple, and spring onion. Stir through Greek yoghurt. Season with salt and pepper to taste.

Divide chicken and slaw between plates. Enjoy!

Thinly slice the cabbage. Grate the carrot and apple. Thinly slice celery and spring onion.

Pat the chicken dry. On a chopping board place chicken breast between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken breast into thin, even pieces.

Whisk egg and Dijon mustard in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to bread crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-5 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

In a medium bowl, combine cabbage, celery, carrot, apple, and spring onion. Stir through Greek yoghurt. Season with salt and pepper to taste.

Divide chicken and slaw between plates. Enjoy!

Thinly slice the cabbage. Grate the carrot and apple. Thinly slice celery and spring onion.

Pat the chicken dry. On a chopping board place chicken breast between 2 sheets of baking paper. Use a meat mallet (or rolling pin or heavy bottomed pot) to pound chicken breast into thin, even pieces.

Whisk egg and Dijon mustard in a bowl. Spread panko bread crumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to bread crumbs, turn to coat completely, pressing to adhere. Shake off excess.

Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through, about 3-5 minutes each side. Cook in batches if required. Transfer to a paper towel-lined plate to drain.

In a medium bowl, combine cabbage, celery, carrot, apple, and spring onion. Stir through Greek yoghurt. Season with salt and pepper to taste.

Divide chicken and slaw between plates. Enjoy!