Cornflake crumbed chicken schnitzel with avocado, red cabbage slaw & a zesty avocado sauce

Place all the ingredients into a small food processor, blitz until it is a smooth consistency. More lemon juice can be added if the sauce is too thick, set aside.

Place the corn flakes into a zip lock bag, using a rolling pin, roll over the corn flakes a few times until they are broken into a rough crumb. Add to the bag the plain flour, a pinch of sea salt and seal the bag. Shake well to mix all the ingredients. Pour the crumb mixture out onto a flat plate.

Add the egg and buttermilk to a small bowl and whisk lightly.

Heat a heavy base fry pan filled 1 1/2 cm deep with vegetable oil to medium / high heat (frying temperature). To test if the oil is hot enough for frying add a cornflake, if it bubbles around the edges, it’s ready.

Slice the chicken breasts in half so they are thin. Place one piece at a time into the egg mixture, drain off any excess then place it onto the plate of crumbs. Using your fingers pat the crumbs into the schnitzel so it is completely coated. Flip over and coat the other side.

Place the schnitzel into the oil and lightly fry until a lovely golden colour develops, if it is burning turn down the heat. Flip over to cook the other side gently to prevent splashing oil on yourself. Once cooked on both sides remove from the frying pan, drain off any excess oil and place on a paper towel. Repeat the process for the remainder of the schnitzels.

Combine the thinly shaved red cabbage, roughly chopped parsley & mint, shredded apple (this can be done on a mandolin), and thinly sliced apples into a large bowl.

To make the dressing combine in a small jar, the buttermilk, grainy mustard, lemon juice, olive oil and a pinch of sea salt. Place the lid on and shake well.

Pour the dressing over the slaw and toss through using your hands to evenly coat.