Put the yogurt, lemon juice and mustard into a large serving bowl and mix together. Stir in the apple matchsticks, cabbage and parsley. Check the seasoning and set aside.
Step 2
In a food processor, whiz the Rice Krispies until finely crushed. Tip on to a lipped plate. Put the flour and eggs on two separate lipped plates.
Step 3
Dip each escalope into the flour to coat, tapping off any excess, then dip into the beaten eggs, followed by the cereal crumbs. Finish by dipping each escalope once more into the eggs before coating with a final layer of cereal.
Step 4
Heat the oil in a large, non-stick frying pan over a medium heat. Add the escalopes and fry for 5min, turning once, until golden and cooked through. Serve with the apple slaw and boiled new potatoes.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
