Chicken Schnitzel with Asian Cabbage and Avocado Salad

Serves 4, Prep 25 mins, Cook 12 mins

3 x 250g chicken breast fillets

1/ cup plain flour

3

Salt and pepper, to taste

2 eggs, lightly beaten

1 clove garlic, crushed

11/ cups Panko breadcrumbs

3

Vegetable oil, for shallow frying

1 avocado, halved, sliced

Japanese mayonnaise, to serve

SALAD

3 cups shredded Chinese

cabbage

1 large carrot (150g),

peeled, shredded

2 green spring onions,

thinly sliced

¼ cup Japanese sesame

soy dressing

1 Cut each fillet horizontally through the side to give two thin pieces. Place each between two sheets of plastic wrap. Gently pound with a meat mallet to slightly flatten to about 1cm thick.

2 Dust chicken in flour seasoned with salt and pepper. One at a time, dip in combined eggs and garlic. Coat in crumbs, pressing on lightly. Place on a tray.

3 Heat oil in a medium, non-stick frying pan over a medium heat. Add chicken in two batches. Shallow-fry for about 3 minutes on each side, or until cooked. Drain on absorbent kitchen paper. Cut diagonally in half.

4 Meanwhile, make salad. Combine all ingredients in a bowl. Mix well.

5 Serve chicken with salad. Top with avocado and mayonnaise.

TIP If you prefer, replace fillets with six chicken steaks. Japanese mayonnaise is rich, smooth and has a slightly sweet flavour.