Preparation
- First, make the slaw. Grate the beetroot, shred the red cabbage, thinly slice the apples and roughly chop the parsley. Place in a bowl with the mayo and Greek yogurt and stir well to combine. Set aside.
- Use a knife to open the chicken breasts like a butterfly. Split each into two so you have four fillets in total. Place between two sheets of greaseproof paper and hammer with a rolling pin until flattened.
- Place the flour, egg and oats into three separate shallow bowls. Season the flour and lightly beat the egg. Dip the chicken into the flour first, pressing to coat, then dip into the egg and finally into the oats making sure it’s evenly coated. Set aside on a lined baking tray while you repeat with the other chicken fillets.
- Heat half the oil in a frying pan. Cook two schnitzels at a time for 3-4 minutes on each side until cooked through.
- Serve the chicken schnitzels with a spoonful of the slaw on the side.
Oats add crunch and fibre to these lighter chicken schnitzels. Pair with a vibrant beetroot and apple slaw for a nutritious family dinner.