Name: Cheesy Sun Dried Tomato & Basil Inglewood Organic Chicken Schnitzel With Crunchy Rainbow Slaw
Prep time: 15 min
Cook time: 25 min
Ingredients: 6 Inglewood Organic Chicken Breast Schnitzel; 6 slices of leg ham; 6 slices of Jarlsberg cheese; 1 cup garlic aioli; 8 sundried tomatoes, roughly chopped; 1/4 cup fresh basil, finely sliced; 1/4 cup parmesan cheese, finely grated; 1/2 tsp salt; 1/2 tsp pepper; 1/2 purple cabbage, finely shredded; 1 yellow zucchini, grated; 1 large carrot, grated; 1/2 red capsicum, cut into fine strips; 2 spring onions, finely sliced; 1/2 cup garlic aioli; 1 tbsp whole grain mustard; 1/2 tbsp apple cider vinegar; 1 tsp sugar; 1/2 cup Changs crunchy fried noodles

Cheesy Sun Dried Tomato & Basil Inglewood Organic Chicken Schnitzel With Crunchy Rainbow Slaw

Print Recipe

Prep Time 15

Cook Time 25

Servings 6

Ingredients

6 Inglewood Organic Chicken Breast Schnitzel
6 slices of leg ham
6 slices of Jarlsberg cheese

Creamy Sundried Tomato & Basil Filling

1 cup garlic aioli
8 sundried tomatoes, roughly chopped
1/4 cup fresh basil, finely sliced
1/4 cup parmesan cheese, finely grated
1/2 tsp salt
1/2 tsp pepper

Crunchy Rainbow Slaw

1/2 purple cabbage, finely shredded
1 yellow zucchini, grated
1 large carrot, grated
1/2 red capsicum, cut into fine strips
2 spring onions, finely sliced
1/2 cup garlic aioli
1 tbsp whole grain mustard
1/2 tbsp apple cider vinegar
1 tsp sugar
1/2 cup Changs crunchy fried noodles

Instructions

Preheat oven to 175 degree C and line a large baking tray with baking paper.
Lay the Inglewood Organic Breast Schnitzels on top of the lined baking tray.
Mix together all the ingredients for the Creamy Sundried Tomato & Basil Filling in a small bowl.
Scoop out the mixture evenly on top of all the schnitzels and spread over the top with the back of a spoon.
Lay a piece of ham on top of each schnitzel followed by a piece of Jarlsberg cheese. Put into the preheated oven and bake for 20-25 minutes or until golden brown and the cheese has melted. Remove from the oven and serve with the Crunchy Rainbow Slaw.

Crunchy Rainbow Slaw

In a large serving bowl add the cut up salad ingredients and toss to combine. In a small just or bowl mix together the aioli, mustard, vinegar and sugar and a dash of water to create a thick dressing. Gently pour over the slaw ingredients and toss to coat the vegetables. Top with the crunchy noodles just before serving.