3 pink lady OR granny smith apples, quartered, cored, cut into matchsticks
4 radishes, thinly sliced
1 large stick celery, thinly sliced
3 stalks spring onions, finely sliced
1/2 cup packed mint leaves, roughly torn
Dressing
1/3 cup sour cream OR créme fraîche
2 Tbs lemon juice
2 tsp honey
1/2 tsp salt
Freshly cracked black pepper
4 cheeks lemon for serving
Method
It’s best to have your slaw ingredients already mixed in a large bowl. Cover and chill until needed. To make the dressing, combine all the dressing ingredients in a clean glass jar and shake until well mixed. Chill until needed.
To make the schnitzel, mix the breadcrumbs, thyme, parsley, parmesan, salt and pepper in a medium bowl. Using a rolling pin, bash each piece of chicken between 2 layers of cling film until evenly about 7mm thick. Dredge each piece thoroughly in flour before coating in the egg, then pressing gently into the crumb mixture, taking care not to miss any spots. Lay the crumbed chicken on a plate or tray - piling them on top of one another is A ok!
To cook the chicken, pour 1cm of oil (top this up as needed) into a large non-stick frypan and bring to a medium heat. Make sure the oil isn’t too hot by throwing a few breadcrumbs into the oil. It should sizzle and start to brown but not burn immediately. Cook the schnitzels in batches taking care not to overcrowd the pan, until they are cooked through, deep golden and crispy. It’s best to lean them on their sides in a colander lined with kitchen paper to stop them steaming and ‘uncrisping’ but the trick towards the end is to get the chicken on plates and the slaw tossed as quickly as possible for maximum crunch on both elements.
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By Poh Ling Yeow
