Chicken Schnitzel with a Simple Slaw
@jonwatts88 Chicken Schnitzel with a Simple Slaw 😍 This recipe is from my book ‘Speedy Comfort’ 🧡 Here’s what you need: For the schnitzel: 2 skinless chicken breasts 2 eggs 1 tablespoon Dijon mustard 80g plain flour 125g breadcrumbs For the slaw: 200g red cabbage, shredded 200g white cabbage, shredded 1 large carrot, coarsely grated 10g parsley (about ½ pack), leaves chopped 100g mayonnaise 1 tablespoon cider vinegar 1 tablespoon Dijon mustard Have a go at this one, and let me know how you get on! ❤️
♬ Glue - BICEP
Made by
Jon
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EBT Friendly: Approximately 89%
Total Time: 35 Minutes
This crisp chicken schnitzel pairs a thin, golden breadcrumb crust with a cool, creamy cabbage slaw. A squeeze of fresh lemon balances the richness for a satisfying dinner that feels comforting without being overly heavy.
Estimated Nutrition Per Serving
| Calories: 735 | Protein: 48g | Carbs: 35g | Fat: 44g |
Ingredients:
For the Chicken Schnitzel
- 2 chicken breasts
- 2 eggs (lightly beaten)
- 1 tbsp Dijon mustard
- 80 g plain flour
- 125 g breadcrumbs
- lemon wedges (to serve)
For the Simple Slaw
- 200 g red cabbage (thinly sliced)
- 200 g savoy cabbage (thinly sliced)
- 1 largw carrot (grated)
- 10 g parsley (chopped)
- 100 g mayonnaise
- 1 tbsp cider vinegar
- 1 tbsp Dijon mustard
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Add the thinly sliced RED CABBAGE, SAVOY CABBAGE, grated CARROT, and chopped PARSLEY to a large mixing bowl.
- Add the MAYONNAISE, CIDER VINEGAR, and DIJON MUSTARD. Toss until the vegetables are lightly and evenly coated. Taste and season with salt and black pepper as needed, then set aside.
- Place each CHICKEN BREAST inside a sturdy sandwich bag or between two sheets of parchment paper.
- Gently pound the chicken with a rolling pin or meat mallet until it is approximately 2–3 millimeters thick. Work carefully to avoid tearing the meat.
- Prepare three shallow dishes. Add the FLOUR to the first dish and season it with salt and black pepper.
- In the second dish, combine the EGGS and DIJON MUSTARD. Beat lightly with a fork until blended.
- Add the BREADCRUMBS to the third dish.
- Coat one chicken breast in the seasoned flour, shaking off the excess. Dip it into the egg mixture, then press it into the breadcrumbs until both sides are thoroughly coated.
- Repeat with the remaining chicken. The breaded schnitzels may be refrigerated until ready to cook.
- Pour enough COOKING OIL into a large frying pan to create a shallow layer. Heat over medium-high heat.
- Test the oil by adding a few breadcrumbs. The oil is ready when the crumbs immediately sizzle.
- Shallow-fry the schnitzels one at a time for a few minutes on each side, until deeply golden, crisp, and cooked through.
- Transfer the cooked schnitzels to a plate lined with kitchen paper to remove excess oil.
- Serve each schnitzel with a generous portion of slaw, fresh LEMON WEDGES, and a light sprinkle of chopped parsley.
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