Name: Chicken Schnitzel and Coleslaw Lettuce Cups
Prep time: 5 min
Cook time: 20 min
Ingredients: 600g tray (4) Steggles Chilled Panko & Quinoa Chicken Breast Schnitzel; 1/3 cup low-fat Greek-style natural yoghurt; 1 tablespoon lemon juice; 2 teaspoons chopped dill; 1 clove garlic, crushed; 350g packet kale slaw mix; ¾ cup grated tasty cheese; 2 gherkins, sliced; 8 iceberg lettuce leaves, trimmed; Lemon wedges, to serve

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Preheat oven to 210°C/190°C fan forced. Place chicken on an oven tray and bake, turning halfway through cooking, for 18 minutes or until golden brown and cooked. Remove from oven and rest for 5 minutes
Meanwhile, whisk yoghurt, lemon juice, dill and garlic in a large bowl
Place lettuce leaves in serving bowls. Cut chicken into 1cm-thick slices. Fill lettuce leaves with kale slaw mix, cheese and gherkins, top with sliced chicken and drizzle with yoghurt dressing
Serve chicken schnitzel cups with lemon wedges

Preheat oven to 210°C/190°C fan forced. Place chicken on an oven tray and bake, turning halfway through cooking, for 18 minutes or until golden brown and cooked. Remove from oven and rest for 5 minutes
Meanwhile, whisk yoghurt, lemon juice, dill and garlic in a large bowl
Place lettuce leaves in serving bowls. Cut chicken into 1cm-thick slices. Fill lettuce leaves with kale slaw mix, cheese and gherkins, top with sliced chicken and drizzle with yoghurt dressing
Serve chicken schnitzel cups with lemon wedges

Preheat oven to 210°C/190°C fan forced. Place chicken on an oven tray and bake, turning halfway through cooking, for 18 minutes or until golden brown and cooked. Remove from oven and rest for 5 minutes
Meanwhile, whisk yoghurt, lemon juice, dill and garlic in a large bowl
Place lettuce leaves in serving bowls. Cut chicken into 1cm-thick slices. Fill lettuce leaves with kale slaw mix, cheese and gherkins, top with sliced chicken and drizzle with yoghurt dressing
Serve chicken schnitzel cups with lemon wedges

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