Panko crumbed chicken schnitzel with apple slaw | Women's Weekly Food

Ingredients

• 2 x 300g chicken breast fillets, halved horizontally
• ½ cup (75g) plain (all-purpose) flour
• 2 eggs
• 2 cups (150g) panko (Japanese) breadcrumbs
• ⅓ cup (25g) finely grated parmesan
• 1 tbsp chopped flat-leaf parsley
• 2 cloves garlic, crushed
• ⅓ cup (80ml) extra virgin olive oil
• 20g butter
• lemon wedges and aïoli, to serve
• APPLE SLAW
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 small fennel bulb (200g), quartered, sliced thinly
• 1 small green apple (130g), cut into julienne
• 400g green cabbage (Savoy), shredded (see tip)
• 1 trimmed celery stalk (100g), sliced thinly
• 2 tbsp coarsely chopped flat-leaf parsley