Name: Chicken schnitzels with cabbage and grape salad
Yield: 4

Ingredients

200 gm soft fine wholemeal breadcrumbs

100 gm parmesan, finely grated

Seasoned plain flour, for dusting

3 eggs, lightly whisked

2 chicken breast fillets (about 250 gm each), thinly sliced diagonally to make 8 thin escalopes

60 ml olive oil (¼ cup)

20 gm butter, plus extra, softened to serve

Cabbage and grape salad

500 gm cabbage, thinly sliced

400 gm seedless grapes, halved

100 gm toasted walnuts, coarsely chopped

½ white onion, thinly sliced

125 ml mild-flavoured olive oil (½ cup)

Juice of 1½ lemons, plus wedges to serve

Method

Main

1.Combine breadcrumbs and parmesan in a bowl and season to taste. Place flour and eggs in separate bowls and dust each escalope with flour, dip in egg then press into breadcrumbs to coat well and set aside on a tray.

2.For cabbage salad, combine ingredients in a bowl, season to taste and refrigerate until ready to serve.

3.Heat half the oil and butter in a large non-stick frying pan over medium-high heat and fry half the escalopes, turning once, until golden and just cooked through (1-2 minutes each side). Keep warm on a warm plate covered with foil or in a low (120C) oven and repeat with remaining oil, butter and escalopes.

4.Serve warm schnitzels with a little extra butter on top, black pepper, a squeeze of lemon and cabbage salad.

Styling by Lisa Featherby

Styling by Emma Knowles