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2 chicken schnitzels
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1 Dijon mustard sachet
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1 red wine vinegar sachet
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1 olive oil sachet
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2 carrots
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1 kohlrabi
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1 apple
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1 dill bunch
Pantry staples: Cooking oil, salt
Allergens: Wheat, gluten, dairy
Chef's note: Kohlrabi is also known as a German turnip. It can be eaten raw or cooked. There are several arrays of kohlrabi including a purple coloured variety!
Method:
1. Prepare the ingredients
Wash the vegetables. Peel the carrot then grate or thinly slice into matchstick size pieces. Peel the apple then grate or thinly slice into matchstick size pieces. Place the cut apple in a bowl of water with a splash of the red wine vinegar. Pick the dill leaves.
2. Peel and grate the kohlrabi
Peel the kohlrabi then grate or thinly slice into matchstick size pieces.
3. Make the dijon mustard dressing
Place the dijon mustard, the remaining red wine vinegar and half of the olive oil in a bowl and whisk to combine.
4. Cook the schnitzel
Heat the remaining oil with a generous splash of extra oil in a frying pan over medium heat. Add the schnitzels and cook for 3 minutes per side or until the chicken is cooked through and the schnitzel is golden brown. You may need to add more oil if cooking in batches.
5. Make the kohlrabi slaw
Drain the water from the apple. Place the apple, carrot, kohlrabi and half of the dill leaves into a bowl with half of the dijon mustard dressing and mix to combine.
6. To serve
Divide the schnitzel and salad between the serving plates. Sprinkle with the remaining dill leaves, some salt and the remaining dressing.
