Chicken Schnitty with Coleslaw

Serves 1 30 Minutes

Meal Breakdown 1858 KJ

Protein 30g

Carbohydrates 29g

Fats 21g

Ingredients

• 1/4 cup breadcrumbs

• 15ml low-fat milk

• 1 large egg

• 80g chicken breast

• olive oil spray

• 1/2 cup shredded red cabbage

• 1 medium carrot

• 1 celery stalk

• 1 tsp wholegrain mustard

• 1/4 medium lemon

Method

1. Shred cabbage and grate carrot, slice celery. Juice lemon, reserve juice for later.

2. Preheat oven to 200°C. Line a baking tray with baking paper.

3. Add the eggs and milk to a bowl and whisk together. Add the breadcrumbs to a separate bowl, season with salt and pepper and mix to combine.

4. Dip the chicken into the egg mixture and then coat it with the breadcrumbs. Place it on the baking tray and spray the top side with oil. Bake for about 10 minutes or until the top is golden.

5. Turn the chicken, spray with oil and cook for a further 5-10 minutes or until the chicken is cooked through.

6. In the meantime, add the cabbage, carrot, celery, wholegrain mustard and lemon juice in a bowl and mix well.

7. Serve and enjoy.