Your boring chicken breast dinner just got a serious glow-up.

Chicken breast has a reputation problem. It's dry. It's boring. It's the meal you make when you've run out of ideas, patience and emotional resilience at 6pm.

But this is chicken breast with a glow-up.

We're talking golden, crunchy schnitzel energy, paire with a fresh, tangy slaw and optional corn (because sometimes you deserve a side dish that feels like self-care).

It's fast, flexible and turns two sad supermarket chicken breasts into a proper dinner that feels like you tried — even if you didn't.

Boring Chicken Breast Makeover.

Serves: 4

Prep time: 20 mins

Cook time: 8 mins

Ingredients:

For the Schnitzel

2 chicken breasts, butterflied

2 eggs

½ cup plain flour

¼ cup milk

1 cup breadcrumbs

Seasoning of choice (I use Mingle Meat All Rounder and Lemon Pepper)

Frying oil of choice (I used peanut)

For the Slaw

½ head cabbage

1 carrot, grated

1 spring onion, thinly sliced

¼ cup ready-made Coleslaw dressing (or you can do a mix of mayo and vinegar)

Splash of vinegar

Salt and pepper, to taste

Corn cobs (options)

Method:

To make the schnitzel, create a three-part dredging station of flour, breadcrumbs and eggs whisked with milk.

Generously season the flour, breadcrumbs and eggs with your herbs.

Lightly bash your butterflied chicken breast with a meat tenderiser. This will yield four thin chicken portions.

Generously season each portion with your herbs of choice.

Dip your seasoned chicken into the flour first, then egg, then crumb until all portions are evenly coated.

Heat a generous amount of oil in a large pan until very hot. Add your crumbed chicken and fry until golden. Be careful not to overcrowd your pan.

Let the chicken drain and set aside.

For the slaw, finely slice or grate your cabbage, spring onion and carrot. Add coleslaw dressing, vinegar, salt and pepper.

Pile your chicken and slaw on a plate and chuck on a corn cob if you fancy it!

Feature image: Supplied.