1 large chicken breast, cut into 4 OR 4-6 tenderloins 

1.5 cups of breadcrumbs 

1 cup flour 

2 eggs 

Dash of milk of your choice

2 tbsp of grated parmesan cheese 

½ bunch of fresh parsley 

Light olive oil - quantities may vary 

Slaw:

1 green apple, finely diced 

2 stalks of celery, chopped 

¼ fennel bulb, sliced 

Juice of ½ lemon 

2 tbsp of pepita seeds

2 cups of mixed leaves 

1 tbsp of extra virgin olive oil 

Sweet Potato Fries 

½ medium-large sweet potato 

1 tsp of sweet paprika 

1 tbsp of dried italian herbs 

1 tsp of extra virgin olive oil 

Salt & pepper to taste

1. Preheat your oven to 200 degrees celsius 

2. Slice the sweet potato into chips and generously coat with paprika, italian herbs, extra virgin olive oil and salt and pepper. Place onto a baking tray and into the oven for 30 minutes. 

3. Whichever style of chicken you choose to use, tenderise each breast/tenderloin using a tenderiser, or place them in between two pieces of glad wrap/baking paper and roll with a rolling pin. 

4. Place the breadcrumbs in a deep bowl with the parmesan cheese and 3 tbsp of finely chopped parsley. Mix well. Place the flour into another bowl, and whisk together the milk/eggs in a third bowl. 

5. Coat each piece of chicken in flour, followed by egg and breadcrumbs. Set aside until all of your chicken pieces are coated 

6. Heat ~¼ cup of light olive oil (enough until the olive oil is 1-2cm high) and shallow fry each piece of chicken until golden and cooked through

7. To make the slaw, combine the rest of the parsley in a large bowl with the apple, fennel, celery, mixed leaves, lemon juice and a drizzle of extra virgin olive oil

8. Serve the chicken schnitzels with your crunchy home-made slaw and sweet potato fries