|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|
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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