Chicken Schnitzel, Herby Slaw and Chips
Ingredients
400g frozen French fries
1 (30g) pack fresh mint, leaves picked
1 (30g) pack flat-leaf parsley
½ sweetheart cabbage, shredded
2 carrots, grated
½ red onion, finely sliced
250g natural yoghurt
100g sliced loaf, roughly torn
1 lemon, zested and juiced
4 chicken thigh fillets
2 tsp garlic powder
2 medium eggs, beaten
50g plain flour
2 tbsp olive oil
4 servings
Calories~763 kcal
Protein~36 g
Carbs~64 g
Fat~41 g
Fiber~5 g
Sugar~6 g
Total recipe
Calories~3,050 kcal
Protein~145 g
Carbs~255 g
Fat~165 g
Fiber~20 g
Sugar~24 g
Directions
Step 1
Preheat the oven to 200°C/ 180°C fan/gas 6. Arrange the fries on a large baking tray and cook according to pack instructions.
Step 2
To chop the mint and parsley, pulse them in a food processor. Remove half to a large bowl (setting 1 tsp aside); add the cabbage, carrots, red onion and yoghurt with a pinch of salt to make a coleslaw, toss and set aside.
Step 3
Add the bread and lemon zest to the food processor; blitz with the remaining herbs to a fine crumb. Tip into a bowl and season. Stir the lemon juice into the slaw.
Step 4
Open out the chicken thighs and bash with a rolling pin between 2 sheets of baking paper to 1 cm-thick. Season with garlic powder and some black pepper.
Step 5
Put the beaten eggs and flour in separate bowls; season the flour with a pinch of salt.
Step 6
One at a time, dredge each chicken thigh in flour, then dip in the beaten egg mixture; shake off the excess. Coat thoroughly in the breadcrumb mixture, ensuring there are no gaps.
Step 7
Heat the olive oil in a large frying pan over a medium heat. Add the chicken and cook for 3-5 mins on each side or until golden and cooked through. Serve with the herby slaw and fries. Sprinkle with the remaining herbs.
