Chicken Schnitzel with Coleslaw

Ingredients

• 300 g white cabbage
• 300 g red cabbage
• 1 Carrot
• 1 apple
• 2 tbsp mayonnaise
• 1 tbsp Crème fraîche
• Salt
• 1 tsp mustard powder
• a pinch sugar
• 2 tbsp white wine vinegar
• 2 tbsp raisins
• 4 chicken schnitzels (pre‑made, 150 g each)
• black pepper (ground)
• 1 untreated lemon
• 1 egg
• 2 tbsp flour
• 120 g breadcrumbs
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped mint
• 3 tbsp vegetable oil (for frying)
• lemon wedges (for garnish)

Instructions

1. 1.

   Wash the white and red cabbage, remove the core and cut into fine strips or shave. Peel the carrot and apple, quarter the apple, remove seeds, and finely shred both. Mix mayonnaise with crème fraîche, mustard powder, vinegar, and raisins. Season with salt and sugar, then combine with the salad. Let rest about 15 minutes.

2. 2.

   Meanwhile wash the schnitzels, pat dry, lightly flatten, halve, salt and pepper. Rinse the lemon under hot water, pat dry, grate zest and squeeze juice.

3. 3.

   Whisk the egg with 2 tbsp lemon juice. Mix breadcrumbs with parsley, mint, and grated zest.

4. 4.

   Coat each piece first in flour, then in the beaten egg, finally in the breadcrumb mixture. Press the coating firmly and fry the schnitzels in a hot pan with oil until golden brown on both sides. Plate with seasoned coleslaw and garnish with lemon wedges.