Chicken schnitzel with coleslaw
- 4 bought crumbed chicken schnitzels
- cooking oil spray
- ¼ Chinese cabbage, shredded
- 2 medium carrots, coarsely grated
- ½ cup chopped flat-leaf parsley
- 6 spring onions, finely chopped
- ⅓ cup light sour cream
- ¼ cup lemon juice
- 2 cloves garlic, crushed
- 4 whole grain rolls to serve
1 Preheat oven to 190Â°C. Arrange chicken on a baking tray. Spray all over with oil. Bake for 15 minutes, turning once during cooking, or until golden and cooked through.
2 Meanwhile, combine cabbage, carrot, parsley and spring onions in a large bowl.
3 Whisk sour cream, lemon juice and garlic together in a jug until smooth. Add to cabbage mixture and stir gently to combine.
4 Serve each schnitzel with coleslaw and a bread roll.
Nutrition Info (per serve)
Total fat 11.2g
–Saturated fat 3.3g
Dietary fibre 6g
Don't have time to make coleslaw? Pile the schnitzel into a roll with tomato, cucumber, lettuce and beetroot.
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