Chicken Schnitzel and Vegetable Salad
For 4 schnitzels, you will need:
Biu Biu fresh chicken fillet
150 g flour
2 eggs
200 g panko breadcrumbs or regular breadcrumbs
If you dip the schnitzel in the egg twice, double the amount of eggs and panko breadcrumbs.
Bake in a preheated oven at 220°C, using top and bottom heat, for 20–25 minutes.
For the salad:
Purple cabbage
Carrot
Cucumber
Lettuce leaves
Arugula
Green onion
For the salad dressing:
1 tsp mustard
Juice of half a lemon
2 tbsp olive oil
1 tbsp soy sauce
Enjoy!
