The Mr Wolf Chicken Schnitzel & Slaw
- 4 chicken breast fillets
- 4 cups fresh breadcrumbs (made with stale bread)
- 1 tablespoon Greek-style dried oregano
- 1 tablespoon salt flakes
- finely grated zest of 1 lemon
- 3 eggs
- splash of milk
- ½ cup plain flour
- 200 ml olive oil, for frying
- 1 handful of mint leaves, torn
- lemon wedges, to serve
- 2 tablespoons sour cream (or plain yogurt)
- 2 tablespoons white wine vinegar
- 2 ½ granny smith apple, finely sliced or coarsely grated
- ½ white salad onion, finely diced
- 2 carrots, finely sliced in ribbons or coarsely grated
- 4 red radishes, finely sliced
- 60 g Grana Padano cheese, finely grated
There are a few secrets to making a great schnitzel use the best free-range chicken; make your own breadcrumbs and keep them chunky; shallow fry to get an evenly golden crust; and match it beautifully fresh slaw.
To prepare the schnitzel, cut each chicken fillet horizontally part way through the middle so they each open out into one large piece. Place each fillet between two pieces of plastic wrap and beat lightly with a mallet or rolling pin to flatten out a little.
Combine the bread crumbs, oregano, salt and lemon zest in a large shallow bowl.
Whisk the eggs in a bowl with the milk.
Tip the flour onto a place and four both sides of the chicken fillets. Shake of any excess egg and place the chicken in the breadcrumbs, pressing the crumbs on to thoroughly coat. Set aside for 10 minutes at room temperature before cooking.
Preheat the oven to 180 C fan-forced (200 C conventional).
To make the coleslaw mix the sour cream, mayonnaise,, vinegar, oil, sugar and salt in a large bowl. Add the cabbage, apple, onion, carrot, radish and cheese and mix really well. Stand for 10-15 minutes for the flavours to develop.
To cook the schnitzels, heat some oil in a large, deep-sided frying pan over medium heat. Once hot, fry the chicken in batches for 2-3 minutes on each side until the crumbs are golden. Remove from the pan and drain on paper towel, Repeat until the chicken is cooked. Place the schnitzels on a baking tray and back for a further 5 minutes, or until cooked.
Serve the schnitzels with the coleslaw, a scattering of mint leaves and the lemon wedges on the side.