Chicken Schnitzel with Mustard Slaw


Serves 1

  • 1 tsp grain mustard or Dijon mustard
  • 1 tbsp crème fraîche
  • 100g spring cabbage
  • ½ carrot, peeled and cut into thin matchsticks
  • Salt and pepper
  • 120g skinless chicken breast
  • 15g fine white breadcrumbs
  • 10g finely grated parmesan
  • 1½ tsp plain flour
  • 1 medium egg, beaten
  • 1½ tsp olive oil
  • Lemon wedges, to serve


Stir together the mustard and crème fraîche in a large bowl, add the cabbage and carrot and season with a pinch of salt and pepper. Mix together then set aside.

Lay the chicken between two sheets of clingfilm then bash with a rolling pin to flatten out. Mix the breadcrumbs with the parmesan, then season the chicken with salt and pepper. Coat the chicken in the flour then dip in the beaten egg. Finally dip in the breadcrumbs, making sure the chicken is evenly coated.

Heat the oil in a frying pan over a medium heat, add the chicken and fry for 3-4 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen roll.

Serve the chicken with the slaw and lemon wedges.

  • Quick and easy
  • Family friendly

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