Name: Whole-wheat chicken schnitzel
Yield: 2 servings
Cuisine: Chicken
Ingredients: 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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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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Method:

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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