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Check out this amazing chicken schnitzel recipe, this time with a delicious green bean coleslaw, guaranteed to delight the whole family!
For the Schnitzel: Place 1 chicken breast at a time between two sheets of baking paper and bash with a rolling pin until you reach around a 2cm thickness.
In a food processor blitz the hazelnuts until crumbed, then mix with panko crumbs.
In bowl 1, add the flour.
In bowl 2, whisk together eggs and dijon mustard.
In bowl 3, add the panko and macadamia crumb.
Dust the flattened chicken with lashings of salt and pepper, then dip in bowl 1, 2 and 3. Pop in the fridge to chill and rest for 20-30 minutes.
For the Salad: In a bowl, mix together the green beans, zucchini, green chilli and mint. Season with salt and pepper, lemon juice and zest and drizzle with honey and oil.
Ingredients
Directions
For the Schnitzel: Place 1 chicken breast at a time between two sheets of baking paper and bash with a rolling pin until you reach around a 2cm thickness.
In a food processor blitz the hazelnuts until crumbed, then mix with panko crumbs.
In bowl 1, add the flour.
In bowl 2, whisk together eggs and dijon mustard.
In bowl 3, add the panko and macadamia crumb.
Dust the flattened chicken with lashings of salt and pepper, then dip in bowl 1, 2 and 3. Pop in the fridge to chill and rest for 20-30 minutes.
For the Salad: In a bowl, mix together the green beans, zucchini, green chilli and mint. Season with salt and pepper, lemon juice and zest and drizzle with honey and oil.
