Chicken Schnitzel and Slaw

Slice each chicken breast horizontally into roughly 1-2 cm thick slices. Set aside.

Grab three bowls and fill the first one with plain flour. Fill a second bowl with egg and milk, whisked well. In the third bowl mix the breadcrumbs, parmesan, parsley, lemon zest, salt and pepper.

In the first bowl, coat a chicken piece chicken in flour, shaking off any excess. In the second bowl, coat the chicken in the egg mixture, letting excess run off. In the third bowl, thoroughly coat the chicken in the breadcrumb mix. Place on a baking tray and repeat the process until all chicken is coated. Set aside to fry.

To cook the chicken, heat up oil in a large shallow pan on medium-low heat for 2-3 minutes. In batches fry each schnitzel for 3-5 minutes each side or until golden brown. Transfer to a plate lined with paper towel and repeat until all the chicken is cooked..

Thinly slice the cabbage, onion, fennel and kale and add to a large mixing bowl. Julienne the apple and add it to the bowl, mixing well.

In a large mixing bowl, add all coleslaw ingredients. Fold and toss the dressing though to coat the salad, ready to serve.

Make the dressing in a small bowl by whisking the mayonnaise, lemon juice, Dijon mustard, honey, minced garlic, and salt together. Drizzle over the salad and mix well.

Serve the schnitzels with slaw and wedges of lemon.