- 2 chicken breasts
- 1 cup Gourmet Vegies Cabbage, finely sliced
- 1 cup Gourmet Vegies Broccolini, finely sliced
- 1 cup Gourmet Vegies Supa Vege Purple Carrots, grated
- 1/3 cup whole egg mayonnaise
- ¼ cup pickle relish
- ½ loaf crusty, stale bread
- 1/3 cup Hidden Valley Oregano
- 1/3 cup Hidden Valley Thyme
- 1/3 cup grated parmesan cheese
- 2 eggs, lightly whisked
- 1 tablespoon milk
- 2 cups flour
- pinch of salt and cracked pepper
- olive oil, for shallow frying
Method
- Grate the Gourmet Vegies Cabbage, Broccolini and Gourmet Vegies Supa Vege Carrots as coarsely as you like.
- In a large bowl, combine the cabbage, broccolini and carrot with mayonnaise, pickle and a pinch of salt. Toss well.
- On a chopping board, tenderise the chicken breasts until thin. Portion into serving size. Cover and refrigerate.
- In a food processor, combine crusty bread, Hidden Valley Oregano, Thyme, parmesan cheese and salt and pepper. Pulse until a crumb consistency.
- Place a large frying pan on medium heat, and coat well with olive oil.
- Coat chicken breasts with flour, dusting off any excess. Coat with egg and milk mixture, draining off any excess and placing into the breadcrumb mixture, coat either side.
- Repeat the egg mixture dipping and crumb coating for a second time.
- Place into hot frypan, cooking until golden brown on either side.
- Serve hot schnitzel alongside coleslaw.