

Chicken schnitzel with broccoli slaw
- 4 x 150g skinless chicken breast fillets, fat trimmed
- ¼ cup buttermilk
- 1 cup stale wholegrain breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 teaspoons dried Italian herbs
- Olive oil cooking spray
- Lemon wedges to serve
Broccoli Slaw
- 350g broccoli, chopped
- 200g green cabbage, finely shredded
- 1 cup frozen corn kernels, thawed
- 3 green shallots, finely sliced
- 1 cup fresh basil leaves, shredded
- 1/3 cup slivered almonds, toasted
- ½ cup buttermilk
- 1 tablespoon Dijon mustard
- 2 tablespoons finely grated parmesan cheese
- 2 teaspoons lemon juice
- Pound chicken with a meat mallet between 2 sheets plastic wrap to an even 1cm thickness. Transfer to a large shallow dish, season with pepper and pour over buttermilk. Turn chicken to coat evenly.
- Line a large baking tray with baking paper and spray with oil. Mix breadcrumbs, parmesan and Italian herbs on a large plate. Working with one chicken fillet at a time, remove from buttermilk, allow excess to drip off, then coat both sides in breadcrumb mixture. Place on prepared tray. Spray with oil.
- Bake in a 220C oven (fan-forced) for 20 minutes, turning schnitzel halfway through cooking time, until lightly golden and cooked through.
- Meanwhile, to make slaw, process broccoli in food processor until finely chopped. Transfer to a large heatproof bowl, cover with boiling water. Stand 2 minutes. Drain, rinse under cold water then drain well. Combine broccoli, cabbage, corn, shallots, basil and almonds in a large bowl.
- Whisk buttermilk, mustard, parmesan and juice in a jug until combined. Add to slaw, season with pepper and toss well.
- Divide slaw among 4 plates. Top with sliced schnitzel. Serve lemon wedges.
Tips
- 4 x 150g chicken breast fillets can be replaced with 2 x 300g fillets, cut horizontally through the side to give 4 thin pieces.
- To make 1 cup breadcrumbs, process 2 x 35g slices wholegrain bread in a food processor. Use 1-2 day old bread for best results.
- Broccoli slaw can be made up to 2 hours ahead. Keep, covered, in fridge.
- Swap frozen corn with fresh kernels cut straight from the cob, if preferred.
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