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Ingredients

600 g chicken breasts (boneless, skin off)
1 C plain flour
2 eggs
¼ C milk
150 g Proper Crisps Marlborough Sea Salt crushed
0.80 red cabbage shredded
1 beetroot grated (less if large)
1 green apple grated
50 g baby spinach leaves
4 tbsp olive oil
1 handful fresh parsley chopped
1 lemon cut into wedges

Apple Cider Dressing
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
2 tsp brown sugar
½ tsp dijon mustard

Preparation

Slice each chicken breast in half horizontally. Place the sliced chicken between two sheets of baking paper and gently pound them with a rolling pin or meat mallet to an even thickness.

Place the flour in a shallow dish. Season it with salt and pepper. In another shallow dish, whisk the eggs and milk together.

Place the crushed potato crisps in a third shallow dish.

Dredge each chicken in the flour, shaking off any excess. Dip the floured chicken into the egg mixture, ensuring it is well-coated. Press the chicken into the crushed potato crisps, making sure to coat both sides thoroughly. Press down firmly to help the crisps stick to the chicken. Set aside for a few minutes.

In a salad bowl combine the red cabbage, beetroot, apple and baby spinach leaves. Mix the dressing ingredients together in a small bowl and season with salt and pepper. Lightly dress the salad. Leftover dressing can be refrigerated for another use.

Heat about the oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the chicken in the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.

Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil. Serve the chicken schnitzels sprinkled with parsley, tuck in a lemon wedge and serve with salad alongside.