Chicken Schnitzel with California Prunes Sauerkraut

The addition of California prunes not only adds a unique twist to this classic dish but also brings valuable nutritional benefits. Packed with fibre, vitamins, and minerals, California prunes enhance the flavour profile while providing essential nutrients. It’s a win-win situation for both taste buds and well-being!

Prep Time: 30 minutesCook Time: 20 minutes
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INGREDIENTS

  •  
  • 2 Chicken breasts skinless and boneless, 180g each
  • 100g Plain flour
  • 2 free-range eggs
  • 100g Panko breadcrumbs
  • 2 tbsp olive oil
  • 1/2 white cabbage, thinly sliced
  • 1 Red onion, thinly sliced
  • 1/2 lemon
  • 50ml White wine vinegar
  • 1 handful of flat leaf parsley, chopped
  • 100g California Prunes, chopped
  • Salt

DIRECTIONS

 

  1. Preheat the oven to 170C
  2. Trim and cut the chicken horizontally to create 2 thinner fillets per portion that will cook evenly
  3. Take three mixing bowls and put the flour in one, the beaten eggs in one and the panko breadcrumbs in the other
  4. Firstly dip the chicken into the flour, then dip into the beaten egg and finally coat in the breadcrumbs
  5. Place the breaded chicken onto a tray and spray with  little cooking oil, cook for 15-20 minutes or until the chicken is fully cooked and the breadcrumbs are nice and golden
  6. For the slaw, add the cabbage and red onion to a bowl and mix in the white wine vinegar, a pinch of salt and squeeze in the lemon juice
  7. Make sure the vinegar and lemon juice coat the ingredients well
  8. Next add the chopped prunes, mix together and set to one side for 10 minutes
  9. Once the chicken is cooked, golden and crispy, remove from the oven and rest for 2 minutes whilst you add the chopped parsley and olive oil to the slaw
  10. Serve the slaw on top of the crispy chicken for a delicious meal

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.