Apple slaw:
2 cups savoy cabbage, finely sliced
1 cup curly kale, finely chopped
1 granny smith apple, finely sliced
2 green shallots, sliced
1 cup broccoli stems, trimmed, julienne
½ cup mint, leaves picked
Recipe By Courtney Roulston, serves 4
Ingredients
4 x Coles boneless chicken thighs, trimmed
1.5 cup almond meal
1 cup desiccated coconut
½ cup Coles chia seeds
3 eggs, lightly beaten
1 teaspoon ground turmeric
Sea salt to season
½ cup Cobram Estate Classic Extra Virgin Olive oil for frying
½ cup ZoOSh Coleslaw dressing
1 lime to serve
Method
Heat oil in a deep-sided frying pan to 160 degrees.
Place the almond meal, chia seeds, coconut and a pinch of sea salt into a large bowl. Mix together the egg and turmeric until well combined. Dip the chicken thighs into the egg mixture and then into the chia mixture to get a good coating on the chicken.
Fry the chicken schnitzels in the oil for 3 minutes each side, or until golden and crispy. Remove from the oil and place onto kitchen paper towel to drain.
Meanwhile place all the slaw ingredients into a large bowl along with a pinch of sea salt, pour over the coleslaw dressing and toss well to coat.
Place the chicken schnitzel onto a serving plate with the apple slaw and extra lime wedges. Enjoy!
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