Chicken schnitzel sandwich

Ingredients 2 large (about 200g each) chicken breast fillets 1 1/4 cups (90g) fresh breadcrumbs (made from day old bread) 1/4 cup (20g) finely grated parmesan 1 teaspoon finely grated lemon rind 1/2 cup (75g) plain flour 1 egg, lightly whisked 1/4 red cabbage, finely shredded 1 cup finely shredded green cabbage 1 baby fennel, finely shaved 1 small carrot, grated 1/4 cup finely shredded mint 1/2 cup (125ml) Paul Newman's Own Creamy Caesar dressing, plus extra to serve Vegetable oil, to shallow fry 4 sourdough bread rolls, split French fries, to serve

Method Step 1 Use a large sharp knife to cut each chicken breast in half horizontally. Place a chicken fillet between 2 sheets of plastic wrap. Use a meat mallet or a rolling pin to gently pound. Repeat with remaining fillets. Step 2 Combine the breadcrumbs, parmesan and lemon rind in a large shallow bowl. Place the flour on a plate. Whisk the egg with 1 tablespoon of water in a separate bowl. Dip chicken in the flour to lightly dust. Dip in the egg then dip in breadcrumb mixture, pressing lightly to coat. Place on a tray in the fridge for 30 minutes to rest. Step 3 Meanwhile, combine the cabbage, fennel, carrot, mint and Caesar dressing in a large bowl. Season with salt and pepper. Step 4 Heat enough oil in a large frying pan to cover the base. Place over medium heat. Add schnitzels, cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Step 5 Place the base of the bread rolls onto serving plates. Top with the coleslaw. Cut the schnitzels in half and stack on rolls, drizzle with extra Caesar dressing. Serve immediately with fries.

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