4 crumbed chicken schnitzels
450g bag kale slaw, with dressing
100g fried noodles
1 green apple, cored, thinly sliced
50g snow pea sprouts
In a large frying pan, heat enough vegetable oil to shallow fry on medium. Cook schnitzels for 3-4 minutes on each side, until golden brown. Drain on paper towel.
Meanwhile, toss slaw with fried noodles, apple and sprouts. Toss dressing through.
Serve schnitzels, halved, with crunchy slaw. Accompany with lemon wedges, if desired.
*Add the dressing just before serving so the kale slaw doesn’t go soggy.