CHICKEN SCHNITZ WITH CORONATION SLAW

A modern twist on coronation chicken. With crispy chicken schnitnzel and a crunchy slaw. If you haven’t had coronation chicken before the combination of flavours may seem a bit odd but I promise you it’s delicious!

Serves 4

INGREDIENTS

Coronation Slaw
1 large carrot, peeled and julienned 
½ red onion, finely sliced
3 celery stalks, thinly sliced
1 red apple, matchsticks
¼ green cabbage, shredded
1 cup coriander leaves
1 cup good quality mayonnaise
½ cup greek yoghurt
1 tablespoon mango chutney
2 teaspoons curry powder
1 clove garlic, crushed
¼ teaspoon table salt
¼ teaspoon cracked black pepper
50g sliced almonds
¼ cup raisins

Chicken Schnitz
4 boneless and skinless chicken thighs
½ cup plain flour
2 teaspoons curry powder 
1 teaspoon garlic powder
½ teaspoon table salt 
¼ teaspoon cracked pepper
2 large eggs
1 teaspoon hot sauce, optional
2 cups panko breadcrumbs
Vegetable or canola oil for frying

METHOD

Coronation Slaw

In a large bowl, combine the carrot, red onion, celery, apple, cabbage and coriander. 

In a smaller bowl, combine the mayonnaise, yoghurt, mango chutney, curry powder, salt and cracked pepper. 

In a small fry pan over a medium heat, lightly toast the almonds for 3-4 minutes. Shake the pan regularly. 

Pour the dressing over the salad and add the almonds and raisins, toss to combine. 

The slaw can be made in advance, if you like a really crunchy slaw, keep the dressing separate from the salad and dress it just before serving. 

Chicken Schnitz
Place the chicken thighs between two sheets of baking paper. Use a rolling pin or meat tenderiser to bash the chicken thighs until they’re roughly 1cm thick. 

Set yourself up with three large bowls. In the first bowl, combine the flour, curry and garlic powder, salt and pepper. In the second, whisk together the eggs and hot sauce. In the third, place the panko crumbs. 

Dip the chicken thighs into the flour, make sure they’re completely coated. Dredge in the egg and let any excess drip off, then transfer to the panko crumbs. Press both sides of the thighs into the crumbs, making sure they’re completely coated. 

Heat 2cm of oil in a large pan over a medium heat. Drop a few breadcrumbs into the oil, once they float to the surface and begin to bubble, the oil is hot enough for frying. Fry the chicken thighs for 2-3 minutes on each side or until golden brown and cooked through. If your chicken is browning too quickly, you risk burning the crumbs and having the centre of the chicken undercooked, reduce the heat slightly if this happens. 

Transfer to a plate lined with paper towels. 

Serve the chicken thighs with the slaw on top or alongside.