Parmesan and Herb Crusted Chicken Schnitzel with Tangy Slaw

SLAW: In a large bowl, combine the vegetables, apple and parsley. In a small bowl, combine the mayonnaise, garlic, lemon juice and whole grain mustard. Season to taste. Toss the dressing through the vege mixture just before serving.

SCHNITZEL: Place the chicken thighs between two sheets of baking paper. Using a heavy object, such as a rolling pin, bash the thighs until they’re roughly 1cm thick.

Set yourself up with three bowls. In the first, place the flour; in the second, whisk the eggs; in the third, combine the breadcrumbs, parmesan, parsley and dried herbs. Season all three bowls with salt and pepper. 

Coat the chicken in the flour, shake off any excess then transfer to the whisked egg and shake off the excess again. Press the chicken thighs into the breadcrumb mixture on both sides. Once well coated, transfer to a large plate.

Heat the vegetable oil in a large frying pan. Add a few breadcrumbs to the pan, if they sizzle and float, the oil is hot enough for frying. Fry the chicken in batches until golden brown and cooked through, roughly 3 minutes on each side. Transfer to a tray lined with kitchen towels.

TO SERVE: Serve the schnitzel topped with extra parmesan, the slaw and lemon wedges for squeezing.