Chicken Schnitzel Sandwich

• 4 chicken breasts small, pounded to about 1/4 inch
• 1/2 cup all-purpose flour seasoned
• 2 large eggs beaten
• 1/2 cup fresh breadcrumbs
• 2 tablespoons parsley leaves chopped
• 2 teaspoons thyme leaves
• 1 teaspoon lemon zest
• 1/3 cup olive oil
• 1 French baguette split long, cut into 4
• 2 tablespoons mayonnaise
• coleslaw
• 5 ounces red cabbage shredded
• 2 ounces beet peeled, grated
• 1 granny smith apple peeled, cored, grated
• 1 celery stalk finely chopped
• 1 tablespoon apple cider vinegar

1. Dust chicken breasts in flour, shaking off excess. Dip into egg then coat in combined breadcrumbs, parsley, thyme and zest. Chill 15-20 minutes.
2. Meanwhile to make coleslaw, combine all ingredients together in a large bowl. Season to taste.
3. Heat oil in a large frying pan on medium. Cook schnitzels, in 2 batches, 3-4 minutes each side, until golden and cooked through. Drain on paper towel.
4. Spread base of each bread portion with mayonnaise. Top with coleslaw and schnitzel. Cover with top of baguette.

chicken breasts, allpurpose, eggs, fresh breadcrumbs, parsley, thyme, lemon zest, olive oil, long, mayonnaise, coleslaw, beet, granny smith apple, apple cider vinegar

Taken from www.yummly.com/recipe/Chicken-Schnitzel-Sandwich-1401082 (may not work)