RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

• 4 x Coles boneless chicken thighs, trimmed
• 5 cup almond meal
• 1 cup desiccated coconut
• ½ cup Coles chia seeds
• 3 eggs, lightly beaten
• 1 teaspoon ground turmeric
• Sea salt to season
• ½ cup Cobram Estate Classic Extra Virgin Olive oil for frying
• ½ cup ZoOSh Coleslaw dressing
• 1 lime to serve

APPLE SLAW:

• 2 cups savoy cabbage, finely sliced
• 1 cup curly kale, finely chopped
• 1 granny smith apple, finely sliced
• 2 green shallots, sliced
• 1 cup broccoli stems, trimmed, julienne
• ½ cup mint, leaves picked

METHOD :

• Heat oil in a deep-sided frying pan to 160 degrees.
• Place the almond meal, chia seeds, coconut and a pinch of sea salt into a large bowl. Mix together the egg and turmeric until well combined. Dip the chicken thighs into the egg mixture and then into the chia mixture to get a good coating on the chicken.
• Fry the chicken schnitzels in the oil for 3 minutes each side, or until golden and crispy. Remove from the oil and place onto kitchen paper towel to drain.
• Meanwhile place all the slaw ingredients into a large bowl along with a pinch of sea salt, pour over the coleslaw dressing and toss well to coat.
• Place the chicken schnitzel onto a serving plate with the apple slaw and extra lime wedges. Enjoy!