Chicken schnitzel recipe
 Breaded chicken with slaw? We love all that schnitzel! The Hairy Bikers' Middle-Eastern take on an Austrian classic is great for feeding the family. 50g/1¾oz plain flour1 tsp smoked paprika1 tsp mustard powder2 free-range eggs, beaten100g/3½oz fine dried breadcrumbs or matzo meal1 tbsp sesame seeds4 large chicken breasts, butterflied and flattenedsalt vegetable oil, for frying 50g/1¾oz plain flour 1 tsp smoked paprika 1 tsp mustard powder 2 free-range eggs, beaten 100g/3½oz fine dried breadcrumbs or matzo meal 1 tbsp sesame seeds 4 large chicken breasts, butterflied and flattened salt vegetable oil, for frying 2 garlic cloves, finely chopped2 egg yolks1 tsp mustard250ml/9fl oz sunflower or groundnut oilsqueeze lemon juice or a few drops vinegar 2 garlic cloves, finely chopped 2 egg yolks 1 tsp mustard 250ml/9fl oz sunflower or groundnut oil squeeze lemon juice or a few drops vinegar 300g/10½oz red cabbage, shredded1 carrot, julienned1 small onion, finely chopped2 crisp eating apples, peeled, cored and finely chopped1 tbsp lemon juice1 tsp caraway seeds2 tsp cider vinegar2 tbsp garlic mayonnaise (see above)pinch caster sugar 300g/10½oz red cabbage, shredded 1 carrot, julienned 1 small onion, finely chopped 2 crisp eating apples, peeled, cored and finely chopped 1 tbsp lemon juice 1 tsp caraway seeds 2 tsp cider vinegar 2 tbsp garlic mayonnaise (see above) pinch caster sugar Method For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside.Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes.Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch.For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film.Serve the schnitzel with the coleslaw alongside. For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside. For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside. Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes. Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes. Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch. Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch. For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film. Serve the schnitzel with the coleslaw alongside. Serve the schnitzel with the coleslaw alongside. Recipe tips Any leftover mayonnaise will keep in the fridge for 1-2 days. You can substitute 2 tbsp mayonnaise and half a garlic clove, crushed, for the homemade mayo.