LAYING DOWN THE SLAW

DRESSED SILVERBEET AND A POTATO BAKE MIX GIVE THE CLASSSIC CHICKEN SCHNITZEL AN EXTRA LIFT

Take a classic schnitzel and make it extra special thanks to the addition of cheese and garlic seasoning and a tangy silverbeet slaw.

SHORTCUT CHEESY CHICKEN SCHNITZELS WITH SILVERBEET SLAW

Serves 8

INGREDIENTS

2 x 24g sachets creamy cheese and garlic potato bake seasoning mix (see notes) 2 cups panko breadcrumbs

2 eggs 8 chicken schnitzels, uncrumbed (see notes) Extra-virgin olive oil, for shallow frying Lemon wedges, to serve

1 tbsp sesame seeds, toasted

3 small zucchini, cut into long thin strips 1 bunch silverbeet, trimmed, finely shredded

small red cabbage, finely shredded

2 green onions, thinly sliced

cup French dressing

METHOD

Place seasoning mix on a plate. Place breadcrumbs on a separate plate. Whisk eggs in a shallow bowl. One at a time, press chicken into seasoning mix to coat. Dip in egg, then press in breadcrumbs. Place on a plate. Cover. Refrigerate for 30 minutes, if time permits.

Make silverbeet slaw. Place the zucchini, silverbeet, cabbage and onion in a large bowl.

Preheat oven to 150C/130C fan-forced.

Add enough oil to a large frying pan to reach 1cm up side of pan. Heat over medium-high heat (see notes). Cook chicken, in batches, for 4 to 5 minutes each side or until golden and just cooked through. Transfer to a large baking tray. Place in oven to keep warm.

Drizzle slaw with dressing. Season with salt and pepper. Toss gently to combine. Serve chicken with slaw and lemon wedges, and sprinkle with sesame seeds.

NOTES:

We used Maggi potato bake seasoning mix for this recipe.

Instead of chicken, you could use pork, beef or veal schnitzels.

The oil is hot enough to add the chicken when it just starts to smoke.

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