Crispy Chicken Schnitzel with Salad | Chef Stacy’s Lunch Tip

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