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Mum's chicken schnitty and cabbage slaw - THE WALDEN POST

Mum’s chicken schnitty and cabbage slaw

For the ultimate chicken schnitzel, try this brilliant tip from Jacqui Challinor for a simple, 30 minute saltwater brine. The brine allows the lean chicken breast to stay moist and tender during the frying process, resulting in a crisp, golden exterior and juicy interior that will rival your local pub schnitty every time.Read More

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