Chicken schnitzel with coleslaw
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Time to make:
$3.43 per serve
(at time of publication)
Full ingredients list:
- 1 1/2 cups panko breadcrumbs (see tip)
- 1/4 cup skim milk
- 1 egg
- 2/3 cup plain flour
- 4 x 125g chicken breast schnitzels
- cooking oil spray
- 1/2 medium cabbage, trimmed, finely shredded
- 2 large carrots, peeled, coarsely grated
- 3 sticks celery, thinly sliced diagonally
- 1/3 cup buttermilk
- 2 tablespoons 97% fat-free mayonnaise
- 2 teaspoons wholegrain mustard
- lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a large baking tray with foil and place a wire rack over tray. Place breadcrumbs into a large bowl. Place milk and egg into a separate bowl and whisk to combine. Place flour into a third bowl and season with pepper.
Step 2 Coat a schnitzel in flour and shake off any excess. Coat in egg mixture and finally coat in a layer of breadcrumbs. Repeat with remaining schnitzels.
Step 3 Place schnitzels in a single layer on prepared rack and spray with oil. Bake for 6–8 minutes, or until golden. Turn schnitzels, spray with a little more oil and return to oven for a further 5 minutes, until cooked through.
Step 4 Meanwhile, make coleslaw: place cabbage, carrot and celery into a large mixing bowl and gently toss to combine. To make dressing, place buttermilk, mayonnaise and mustard into a small bowl and whisk until well combined. Add dressing to coleslaw and gently toss to combine. Serve coleslaw with schnitzel and lemon wedges.
Make your coleslaw colourful by using 1/4 head each red and green cabbage.
You can find panko breadcrumbs in the Asian food aisle of your supermarket.
About this recipe
First published: October 2011