Polenta & Seed Crumbed Chicken Schnitzel with Shaved Cabbage Slaw & Ranch Dressing

Serves 4

1 tbsp coriander seeds, crushed 1 cup mixed seeds (see tip) ¾ cup polenta

½ cup finely grated parmesan 4 x 150g chicken thighs

¼ cup rice flour

2 eggs, lightly beaten 300g green cabbage, shaved 2 stalks celery, thinly sliced Micro lemon balm or mint leaves Vegetable oil, to shallow fry

RANCH DRESSING

½ cup buttermilk

1 tsp Dijon mustard

¼ cup finely grated parmesan 1 tbsp finely chopped chives 1 tbsp white wine vinegar To make the ranch dressing, place the buttermilk, mustard, parmesan, chives and vinegar in a small bowl, then whisk until combined. Season with salt and pepper. Refrigerate until ready to use.

Place coriander, mixed seeds, polenta and parmesan in a bowl and mix to combine. Set aside for later.

Place the chicken thighs between 2 sheets of baking paper. Using a meat mallet or rolling pin, gently pound each one until the thighs are 1cm thick. Dust the thighs in rice flour and shake off any excess. Place egg in a bowl. Dip each thigh into the egg, then coat with the seed mixture.

To make the slaw, place the shaved cabbage, celery and lemon balm/mint leaves in a bowl and toss to combine.

Pour 1cm vegetable oil into a large, non-stick frying pan. Place over medium-high heat. Working in two batches, cook schnitzels for 3 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towel, allow to rest for 5 minutes. Serve schnitzels with slaw and ranch dressing.