Schnitzel sandwich with red cabbage and tahini slaw - The Jewish Chronicle

Ingredients

• <strong>For the schnitzel: </strong>
• 4 chicken breasts, flattened
• 4 tbsp rapeseed oil
• 1 tbsp English mustard
• 2 tbsp mayonnaise
• 2 large eggs, lightly beaten
• 200g breadcrumbs
• 100g fine matzah meal
• Salt and freshly ground black pepper – to taste
• 200g red cabbage, shredded
• 100g carrot, peeled and grated or finely sliced
• 1 apple, skin on, cored and finely chopped
• 2 tbsp parsley, chopped
• <strong>For the dressing: </strong>
• 2 tbsp tahini
• Juice 1 lemon
• 2 soft dates, pitted
• 1 tsp smoked paprika
• Pinch salt <strong>
• </strong>
• 4 large cos lettuce leaves
• 8 burger pickled cucumber slices
• 8 slices of challah (or other parev bread), toasted