CHICKEN SCHNITZEL WITH COLESLAW

SERVES 4 PREPARATION: 20-30 MINUTES CHILLING: 30 MINUTES COOKING: 15-20 MINUTES

These schnitzels can also be made with tenderised pork steaks, minute beef steaks or cauliflower steaks for a vegetarian option.

SCHNITZELS

➧ 4 chicken breast fillets

➧ salt and freshly ground pepper

➧ 15ml (1T) Cajun or chicken spice

➧ 125ml (½c) flour

➧ 2 eggs, beaten

➧ 375ml (1½c) coarse breadcrumbs

COLESLAW

➧ 60ml (¼c) mayonnaise

➧ 60ml (¼c) plain full cream yoghurt

➧ 15ml (1T) condensed milk

➧ salt

➧ 350-400g coleslaw mix of your choice

➧ 4 spring onions, sliced into strips

➧ a handful of roughly chopped fresh mixed herbs

TO FINISH

➧ a little oil for drizzling or spraying

➧ crispy roast potatoes, mashed potatoes or side dish of your choice

Preheat the air fryer for 2-3 minutes to 200°C. Line the air fryer basket or baking sheet with aluminium foil and lightly grease with oil.

1 Schnitzels Butterfly the chicken fillets and lightly flatten with a meat tenderiser – it must be the same thickness throughout.

2 Season with the salt, pepper and spice, then roll in the flour. Shake off excess flour.

3 One by one dip the schnitzels in the egg, then roll in the breadcrumbs. Repeat both steps.

4 Arrange the chicken in a single layer on a plate and chill in the fridge for 30 minutes.

5 Coleslaw Mix the mayonnaise, yoghurt and condensed milk, then season with salt. Mix in the coleslaw mix, spring onions and herbs. Set aside.

6 To finish Arrange the chicken in a single layer on the foil and drizzle or spray a little oil over. Fry for 10 minutes, turn the schnitzels over and fry for another 5-10 minutes until cooked, depending on how thick they are.

7 Serve with the slaw and side dish of your choice.