Name: Lemon and thyme chicken schnitzel with coleslaw
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon lemon juice; 1/4 cup (60ml) olive oil; 2 teaspoon fresh thyme leaves; 2 teaspoon crushed garlic; 650 gram chicken tenderloins; 1/4 wombok (napa cabbage) (250g), shredded coarsely; 1 carrot (180g), cut into thin strips; 3/4 cup loosely packed fresh flat-leaf parsley leaves; 1/3 cup (55g) dried currants; 1/4 cup (40g) pine nuts; 1 1/2 cup (115g) japanese breadcrumbs (panko); vegetable oil, for shallow-frying; 1/3 cup (100g) aïoli; lemon cheeks or wedges, to serve

Ingredients

2 tablespoon lemon juice

1/4 cup (60ml) olive oil

2 teaspoon fresh thyme leaves

2 teaspoon crushed garlic

650 gram chicken tenderloins

1/4 wombok (napa cabbage) (250g), shredded coarsely

1 carrot (180g), cut into thin strips

3/4 cup loosely packed fresh flat-leaf parsley leaves

1/3 cup (55g) dried currants

1/4 cup (40g) pine nuts

1 1/2 cup (115g) japanese breadcrumbs (panko)

vegetable oil, for shallow-frying

1/3 cup (100g) aïoli

lemon cheeks or wedges, to serve

Method

1.Combine juice, oil, thyme and garlic in a small jug. Combine chicken and half the juice mixture in a large bowl.

2.To make coleslaw: combine cabbage, carrot, parsley, currants, nuts and remaining juice mixture in a medium bowl; season.

3.Place breadcrumbs in another large bowl; season. Heat vegetable oil in a large frying pan over medium-high heat.

4.Working in batches, lift chicken out of lemon mixture, drain off liquid, then toss in breadcrumbs to coat. Shallow-fry chicken pieces until browned lightly and cooked through. Drain on absorbent paper. Repeat with remaining chicken mixture and breadcrumbs.

5.Serve chicken with coleslaw and aïoli; accompany with lemon cheeks.

Japanese breadcrumbs, also known as panko is available in most major supermarkets and Asian food stores; you can use stale white or packaged breadcrumbs instead. Use a mandoline or V-slicer with a julienne attachment to cut the carrots into thin strips. Leftover chicken is delicious served with mayonnaise and lettuce on bread rolls.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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