Chicken Schnitzel Sandwich - cooking recipe

Ingredients

4 None small chicken breasts pounded to about 1/4 inch
1/2 cup seasoned all purpose flour
2 large eggs, beaten
1/2 cup fresh breadcrumbs
2 tbsp parsley leaves, chopped
2 tsp thyme leaves
1 tsp lemon, zest
1/3 cup olive oil
1 None french baguette, split long, cut into 4,
2 tbsp mayonnaise
None None Coleslaw
5 oz red cabbage, shredded
2 oz raw beet, peeled, grated
1 None Granny Smith apple, peeled, cored, grated
1 None celery stalk, finely chopped
1 tbsp apple cider vinegar

Preparation

Dust chicken breasts in flour, shaking off excess. Dip into egg then coat in combined breadcrumbs, parsley, thyme and zest. Chill 15-20 minutes.
Meanwhile to make coleslaw, combine all ingredients together in a large bowl. Season to taste.
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.
Spread base of each bread portion with mayonnaise. Top with coleslaw and schnitzel. Cover with top of baguette.