Panko Crumbed Chicken Schnitzel Fingers with a Healthy Apple Slaw

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

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

While still in the packaging, flatten the chicken with a rolling pin, mallet or the bottom of a frying pan. Remove from packaging and pat dry.

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 plain 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.

Tip! If you don’t have an egg handy you can just use milk to coat the schnitzels.

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.

Tip! Add enough oil to cover the base of the pan.

To make the slaw, 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 green apple. Thinly slice celery and spring onion.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

While still in the packaging, flatten the chicken with a rolling pin, mallet or the bottom of a frying pan. Remove from packaging and pat dry.

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 plain 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.

Tip! If you don’t have an egg handy you can just use milk to coat the schnitzels.

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.

Tip! Add enough oil to cover the base of the pan.

To make the slaw, 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!