Chicken schnitzel with coleslaw
(at time of publication)
- 1 ½ cups panko breadcrumbs (see note)
- ¼ cup trim milk
- 1 egg
- ⅔ cup flour
- 4 x 125g chicken breast schnitzels
- oil spray
- ½ medium-sized head cabbage, trimmed, finely shredded
- 2 large carrots, peeled, coarsely grated
- 3 stalks celery, thinly sliced diagonally
- ⅓ cup buttermilk or low-fat plain yoghurt
- 2 tablespoons 97% fat-free mayonnaise
- 2 teaspoons wholegrain mustard
- lemon wedges, to serve
1 Preheat oven to 200°C. Line a large baking tray with tinfoil and place a wire rack over tray. Place breadcrumbs in a large bowl. Place milk and egg together in a separate bowl and whisk to combine. Place flour in a third bowl and season with pepper.
2 Coat each schnitzel in flour and shake off any excess. Coat in egg mixture and finally coat in a layer of breadcrumbs.
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 5 more minutes until cooked through.
4 Meanwhile, to make coleslaw, place cabbage, carrots and celery in a large mixing bowl and gently toss to combine.
5 To make dressing, place buttermilk, mayonnaise and mustard in a small bowl and whisk until well combined. Add dressing to coleslaw and gently toss to combine. Serve coleslaw with schnitzeland lemon wedges.
Make a colourful coleslaw by mixing 1/4 head (each) red and green cabbage.
Panko breadcrumbs can be found in the Asian section of the supermarket. If not available, substitute with toasted breadcrumbs.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 2g
Dietary fibre 5g
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