Chicken schnitzel with coleslaw and homemade mayo

I have to confess: I'm not a fan of the traditional schnitzel. A homemade chicken schnitzel on the other hand? You can wake me up for that! By butterflying the chicken yourself and coating it with panko, you get a result that's far crispier than the 'regular' version. Paired with a fresh, colourful coleslaw and homemade mayonnaise, this is hands down one of my favourite comfort foods.

Serves: 2

Ingredients

Homemade mayonnaise

• 1 egg yolk (at room temperature)
• 1 tbsp lemon juice or vinegar
• 1 tsp mustard
• 200 ml sunflower oil (or other neutral oil)
• Pinch of salt

Coleslaw

• 150 g white cabbage (finely sliced)
• 150 g red cabbage (finely sliced)
• 1/2 red onion (finely chopped)
• 3 tbsp of the homemade mayo
• 1 tbsp Greek yoghurt (for freshness)
• 1 tsp apple cider vinegar
• 1 tsp honey or sugar

Chicken schnitzel

• 2 chicken breasts (butterflied and pounded thin)
• 1 egg (beaten)
• 50 g flour
• 75 g panko or breadcrumbs
• 1 tsp paprika
• Salt and pepper
• Butter and oil for frying

Method

1. Put the egg yolk, mustard and lemon juice in a tall measuring jug. Place the immersion blender at the bottom and start blending while you add the oil in a very thin trickle (or drop by drop to start). Slowly pull the blender up once the mixture thickens. Season with salt.
2. Combine the white cabbage, red cabbage and red onion in a bowl. Mix 3 tablespoons of your fresh mayo with the yoghurt, vinegar and honey. Stir the dressing through the cabbage and let it sit for at least 15 minutes.
3. Butterfly the chicken breasts and pound them to about 1 cm thick. Sprinkle with salt, pepper and paprika.
4. Dredge the chicken in the flour, then the egg, then the panko — in that order.
5. Fry the schnitzels in a frying pan in a mixture of butter and oil for 3-4 minutes per side until golden and crispy.
6. Serve the schnitzel immediately with the colourful coleslaw and an extra dollop of your homemade mayonnaise.