Coconut-crusted chicken schnitzel salad

Ingredients:

• Salt and milled pepper
• 4 (about 500g) chicken fillets
• ½ cup (40g) desiccated coconut
• ½ cup (25g) panko breadcrumbs or regular breadcrumbs
• 2 Tbsp (30ml) sesame seeds
• ¼ cup (60ml) flour (optional)
• 1 egg, whisked

Salad:

• 2 packets (120g each) PnP baby leaf salad
• 1 cup (75g) shredded red cabbage
• 1 packet (4) spring onions, sliced
• 1 packet (200g) PnP Tasty Stem broccoli 
• 1 packet (100g) bean sprouts

Dressing:

• 1 Tbsp (15ml) olive or canola oil blend
• Juice (80ml) and grated peel of 1 orange
• 2 Tbsp (30ml) low sodium soy sauce
• Salt and milled pepper

Method:

1. Preheat oven to 200°C.
2. Season chicken, cover in clingfilm and flatten with a rolling pin.
3. Combine coconut, breadcrumbs and sesame seeds.
4. Dip fillets in flour (if using), then in egg and finally in crumb mixture.
5. Place on a baking tray lined with baking paper.
6. Bake for 20 minutes.
7. Turn oven grill on high and grill chicken for a further 5 minutes until cooked through and crumbs are golden. Cool and slice.
8. Toss salad ingredients together and arrange on 4 serving plates. 
9. Top with schnitzel.
10. Combine dressing ingredients and serve on the side.