Tuesday, 4 September 2012
Schnitzel & coleslaw
I had intended to make chicken parmos like these I have made before. When it came to it though, I didn't fancy the cheese/sauce thing so decided to just make them as schnitzel instead. I made some homemade coleslaw to go alongside it, plus some salad and it was perfect.
Half small white cabbage, shredded
1 large carrot (or 2 medium) grated
4 spring onions, diced
4 tablespoons mayo (or to taste)
1/2 teaspoon sugar
Salt & pepper
Mix all the ingredients & allow to chill in the fridge for an hour or so. Will keep for 2/3 days in an airtight container in the fridge.
Chicken Schnitzel (serves 2)
2 chicken breasts
1 egg, beaten
Plain flour for dusting
Breadcrumbs to coat
Oil for frying
Butterfly the chicken breasts to make them all one thickness. To do this, cut them in half almost all way, leaving one edge still attached, then fold out & flatten.
Dip into flour, then egg then breadcrumbs, making sure to get a good coating. Gently place into a frying pan with a couple of cms of hot oil. Fry for 4 minutes each side, until cooked through & golden on the outside.