Austrian chicken schnitzel with red cabbage coleslaw
Please log in to save or rate. Serves: 4Time to make: 30 mins (Hands-on time: 15 mins, Cooking time: 15 mins)
Total cost: $14.76 / $3.69 per serve
(at time of publication)
- 1 egg
- 3/4 cup panko breadcrumbs
- 1/4 cup finely grated parmesan
- 2 x 200g chicken breast fillets
- 2 teaspoons plain flour
- 500g sweet potatoes, thickly sliced
- 1 tablespoon finely chopped chives
- 4 cups finely shredded red cabbage
- 1/3 cup 99% fat-free coleslaw dressing
- 2 cups steamed broccoli florets, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C and line a large baking tray with baking paper. Beat egg in a medium bowl. Combine breadcrumbs and parmesan in another bowl.
Step 2 Cut each chicken breast into two horizontally. Flatten each piece with a meat mallet, or with the base of a small frying pan until about 1 cm thick. Sift flour over both sides of chicken. Season with freshly ground black pepper. Dip each piece into the egg and then evenly coat in breadcrumb mixture. Place onto baking tray.
Step 3 Spray crumbed chicken on both sides with oil. Bake for 15 minutes, turning once, or until golden and cooked.
Step 4 Meanwhile, steam sweet potato for 12–15 minutes, or until tender. Toss with chives. Toss cabbage and dressing, then serve with schnitzel, steamed sweet potato and broccoli.
Variations
Make like the Europeans do, and replace the chicken with veal schnitzels.
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