Almond chicken schnitzel with tangy coleslaw
¾ cup(s), (105g)
¼ cup(s), (30g)
skinless chicken breast
600 g, (4x150g)
1 medium, lightly beaten
1 cup(s), shredded (85g)
1 medium, cut in wedges, to serve
- Combine panko and almonds on a sheet of baking paper. Sprinkle chicken with ½ teaspoon salt and the chilli powder. Dip chicken, one at a time, in egg, then coat with panko mixture.
- Heat 2 teaspoons oil in a large non-stick frying pan over medium heat. Add chicken and cook, turning once for 6-8 minutes or until chicken is browned and cooked through.
- Meanwhile, in a medium bowl, combine lime juice, remaining oil and season with salt and pepper. Add cabbage and coriander and toss to coat. Serve chicken with slaw and lime wedges.