Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston.

We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.

SUPERFOOD CHICKEN SCHNITZEL WITH APPLE SLAW
SERVES: 4

Recipe By Courtney Roulston

4 x boneless chicken thighs, trimmed
1 cup almond meal
½ cup chia seeds
½ cup desiccated coconut
1 egg, lightly beaten
Sea salt to season
Sunflower oil for frying

Apple slaw:
2 cups savoy cabbage, finely sliced
1 granny smith apple, finely sliced
2 green shallots, sliced
1cup broccoli stems, trimmed, julienne
½ cup mint, leaves picked
½ cup flat leaf parsley, leaves picked

Dressing:
Juice and zest of 1 lime
2/3 cup plain Greek yoghurt
1Tb whole egg mayonnaise
2tsp honey

Heat the sunflower oil in a deep-sided frying pan to 160 degrees.

Place the almond meal, chia seeds, coconut and a pinch of sea salt into a large bowl. Dip the chicken thighs into the beaten egg and then into the chia mixture to get a good coating on the chicken.

Fry the chicken schnitzels in the oil for 3 minutes each side, or until golden and crispy. Remove from the oil and place onto kitchen paper towel to drain.

Meanwhile place all the slaw ingredients into a large bowl. Whisk all the dressing ingredients together with a pinch of sea salt, pour over the slaw and toss well to coat.

Place the chicken schnitzel onto a serving plate with the apple slaw and extra lime wedges. Enjoy!