PARMESAN-CRUMBED CHICKEN SCHNITZEL, FRIED EGGS AND APPLE & CABBAGE SLAW
SERVES 4
4 eggs
Lemon wedges, to serve
PARMESAN-CRUMBED CHICKEN SCHNITZEL
3 eggs
1 tbs harissa
3 cups (150g) panko breadcrumbs
1 tsp za’atar
50g finely grated parmesan
¼ cup (35g) plain flour, sifted
4 large chicken thigh fillets, flattened slightly
Vegetable oil, to shallow-fry
1 long red chilli, thinly sliced
1 lemon
APPLE & CABBAGE SLAW
150g whole egg mayonnaise Finely grated zest and juice of
½ lemon
2 cups (160g) each finely shredded white cabbage and finely shredded red cabbage
½ bunch flat-leaf parsley, roughly chopped, plus extra leaves to serve
1 Granny Smith apple, peeled & grated, excess liquid squeezed out
For the slaw, place all ingredients in a large bowl and mix well until the cabbage is coated. Season to taste. Chill until required.
For the parmesan-crumbed chicken schnitzel, place eggs and harissa in a bowl. Season and whisk with a fork to combine. In a separate bowl, combine breadcrumbs, za’atar and parmesan. Place flour on a separate plate.
Dust one chicken thigh in flour, dip into the egg mixture, allowing any excess to drip off, then place in the breadcrumb mixture, turning and pressing to coat both sides. Repeat with remaining
