Whole-wheat chicken schnitzel

2 servings
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By Independent Contributor October 26 2020
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Ingredients (15)

3 bread slices — SASKO Low GI Whole Wheat Brown Bread, blitzed to a crumb
2 chicken breasts — sliced open and flattened with a rolling pin
1/4 cup chia seeds
salt, black pepper
1 egg — beaten
1 baby red cabbage — shaved
1 baby cabbage — white, shaved
3 spring onions — sliced
1 apple — cut into matchsticks
50 ml olive oil
30 ml apple cider vinegar
1/2 cup plain yoghurt
20 g fresh mint — finely chopped
1/2 lemon — juiced
olive oil — for frying
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Mix the chia seeds and the SASKO Low GI Whole Wheat Brown Bread crumbs, salt and pepper in a shallow bowl.

Place the beaten egg in a separate bowl.

Dip the flattened chicken breast into the egg and then into the bread crumb mixture, coating the breast fully. Set aside.

In a separate bowl, mix the two cabbages, the apple and the spring onions.

Toss the slaw in the olive oil and apple cider vinegar. Season then set aside.

In a bowl, mix the yoghurt, lemon juice and the mint. Set aside.

Heat the olive oil in a pan and fry the chicken schnitzel until golden brown on both sides. Season.

Serve the schnitzel with slaw and a drizzle of the minted yoghurt.


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