Chicken schnitzel buns with apple slaw | SA Garden and Home

Ingredients

• ¼ cup buttermilk
• 1 tbsp olive oil
• 2 tsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp caraway seeds, toasted, coarsely crushed
• 160 g shredded purple cabbage
• ½ red apple, cut into matchsticks
• ½ baby fennel bulb, thinly sliced, fronds reserved
• 1 cup loosely packed parsley leaves, torn
• 300 g stale sourdough bread, coarsely torn
• 6 chicken schnitzels
• ½ cup plain flour
• 2 eggs, lightly beaten
• 2 tbsp olive oil
• 60 g butter, coarsely chopped
• 6 brioche buns
• ¼ cup aïoli