Lemon and herb chicken schnitzel and summer slaw

Method

• Step 1
  Cut chicken breasts on an angle into four medallions.
• Step 2
  Combine breadcrumbs, lemon rind, parsley and garlic in a shallow bowl and season. Place flour on a plate. Whisk eggs in a shallow bowl.
• Step 3
  Coat one piece of chicken in flour, shaking off excess.
• Step 4
  Dip in egg, then breadcrumb mixture, pressing to secure.
• Step 5
  Cover and refrigerate while preparing summer slaw.
• Step 6
  To make the slaw, combine red and green cabbage, carrot, celery, apple, dill and green onion in a bowl.
• Step 7
  Whisk mayonnaise and lemon juice in a jug. Season with salt and pepper.
• Step 8
  Pour dressing over cabbage mixture. Toss to combine.
• Step 9
  Heat oil in a frypan over medium-high heat.
• Step 10
  Cook the chicken in batches for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.
• Step 11
  Serve chicken with the slaw.