Chicken Schnitzel and Coleslaw
To make chicken schnitzels, cut chicken breast in half horizontally. Pound each half with a mallet or rolling pin until they are even thickness of about 5mm.
Dust each schnitzel in flour, then dip in egg and coat with breadcrumbs.
Heat oil in a large frypan over medium-high heat. Cook schnitzels, 2-3 mins each side, until golden and cooked through. Drain on paper towel, season with salt and pepper then slice thinly into strips.
To make coleslaw, whisk together mayonnaise, lemon juice and sugar. Season with salt and pepper then add coleslaw mix and toss to coat.
Divide coleslaw mix and sliced schnitzel between 4 Corn Thins slices to serve.
1 chicken breast fillet
4 CORN THINS slices
½ cup plain flour
1 egg, lightly whisked
½ cup breadcrumbs
½ cup rice bran oil, to shallow fry
1 cup coleslaw (shredded red cabbage, white cabbage, carrot etc)
1 tbsp mayonnaise
1 tsp lemon juice
½ tsp sugar
Salt and pepper
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.