This chicken parmesan schnitzel with rainbow slaw is fantastic as a family dinner or in a sandwich for lunch. Ritchies has pre-prepared the schnitzel for you and the colourful, fresh and vibrant rainbow slaw is simple and tastes delicious making this a quick and easy week night meal.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

chicken parmesan schnitzel with rainbow slaw

• 4 Ritchies Famous Lines Chicken Parmesan Schnitzel
• vegetable oil for frying

for the rainbow slaw

• ¼ small red cabbage, very finely sliced
• 8-10 kale leaves (we used black kale), centre stems removed and very finely sliced
• ½ small red onion, peeled and very finely sliced.
• 2 large carrots, peeled and julienned
• ½ a red capsicum, deseeded and finely sliced
• ¼ cup extra virgin olive oil
• juice ½ lemon or to taste
• 2 teaspoons Dijon mustard
• sea salt and freshly ground black pepper

 to serve

• 1 lemon cut in wedges
• warm crusty bread

for the rainbow slaw

In a large bowl add the mustard, olive oil and lemon juice and mix well , combine all the slaw ingredients and season to taste with salt and pepper. Cover the bowl with cling film and refrigerate until ready to serve.

for the schnitzels

Preheat oven to 200^oC. Place a large nonstick frying pan over medium heat. (If you don’t have a nonstick pan just place a small sheet of baking paper in your frying pan add the oil and then fry). Add enough oil to shallow fry and heat until just starting to sizzle when you drop a few breadcrumbs in it. Add the chicken schnitzels and cook for about 3 minutes on each side until the crumb is golden, do not over cook. (You may need to cook them in batches). Drain on absorbent paper towels and place on a large lined oven tray and bake for between 5-10 minutes in the oven until the chicken is cooked right through. Serve the schnitzels with a wedge of lemon, a serving of rainbow slaw and some warm crusty bread. Serves 4.