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

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.