Lay halved chicken fillets between two pieces of plastic wrap and gently pound until 1/2 inch thick. Season with salt and pepper.

In a mixing bowl, combine breadcrumbs, parmesan, lemon zest, parsley, and black pepper until well mixed.

In another bowl, whisk together the egg and milk until blended to create egg wash.

Dredge chicken in plain flour, then dip into egg wash, and press into breadcrumb mixture. Place on a plate and chill for 30 minutes.

Prepare coleslaw by mixing cabbage, carrot, and red onion in a bowl. Add mayonnaise and toss until even.

Heat olive oil in a frying pan over medium heat. Fry schnitzels for 4-5 minutes each side until golden brown and crispy.

Once cooked, drain schnitzels on paper towels. Toss coleslaw with parsley and currants just before serving.