This crunchy classic is a bonafide friend-winner. Simple, delicious and perfectly complemented with a textural jumble of winter slaw featuring kale and cabbage, this humble chicken schnitzel looks the business, yet comes together easily in just six steps.
Carefully halve chicken horizontally to yield 2 thinner pieces.
Place flour on a plate. Place egg and 20ml (1 tablespoon) water in a bowl and whisk to combine. Place panko breadcrumbs on a separate plate. Dust chicken in flour. Dip into egg and press into breadcrumbs. Set aside until ready to cook.
Finely zest and juice ½ the lemon. Place lemon zest and juice, mustard, aioli and salt and pepper in a small bowl and whisk to combine.
Thinly slice cabbage. Remove stems from kale and discard. Thinly slice kale leaves. Roughly chop parsley leaves. Place cabbage, kale and parsley in a bowl with a generous pinch of salt and massage into salad. Stir through mustard dressing and set aside.
Heat oil in a frypan over medium heat. Add chicken and cook for 8 minutes, turning halfway, or until cooked through. Drain on paper towel and season well with salt and pepper.
Cut remaining lemon into wedges. Divide chicken schnitzels and slaw between plates and serve with lemon wedges.