Austrian chicken schnitzel with red cabbage coleslaw

Instructions

1 Preheat oven to 200ºC and line a large baking tray with baking paper. Beat egg in a medium-sized bowl. Combine breadcrumbs and parmesan in another bowl.

2 Cut each chicken breast into two horizontally. Flatten each piece with a meat mallet or with the base of a small frying pan until about 1 cm thick. Sift flour over both sides of chicken. Season with freshly ground black pepper. Dip each piece into the egg and then evenly coat in breadcrumb mixture. Place on prepared baking tray.

3 Spray crumbed chicken on both sides with oil. Bake for 15 minutes, turning once, or until golden and cooked.

4 Meanwhile, steam kumara for 12-15 minutes or until tender. Toss with chives. Toss cabbage in mayonnaise then serve with schnitzel, steamed kumara and broccoli.