Chicken schnitzel with coleslaw
(at time of publication)
- 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.
Don't have time to make coleslaw? Pile the schnitzel into a roll with tomato, cucumber, lettuce and beetroot.
Nutrition Info (per serve)
Total fat 11.2g
–Saturated fat 3.3g
Dietary fibre 6g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us