This chicken schnitzel and slaw recipe is a must-try. Parmesan and lemon zest in the crumb mix give the schnitzel extra flavour, and you can coat the chicken up to a day in advance, making it perfect for a weeknight dinner. Serve with a quick and fresh fennel and green apple slaw.
Ingredients 20
Schnitzel
Coleslaw Dressing
Coleslaw
To Serve
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Method 8
Slice each horizontally into roughly 1-2 cm thick slices. Set aside.
Grab three bowls and fill the first one with . Fill a second bowl with and , whisked well. In the third bowl mix the , , , , salt and pepper.
In the first bowl, coat a chicken piece in , shaking off any excess. In the second bowl, coat the chicken in the egg mixture, letting excess run off. In the third bowl, thoroughly coat the chicken in the breadcrumb mix. Place on a baking tray and repeat the process until all chicken is coated. Set aside to fry.
To cook the , heat up in a large shallow pan on medium-low heat for 2-3 minutes. In batches fry each schnitzel for 3-5 minutes each side or until golden brown. Transfer to a plate lined with paper towel and repeat until all the chicken is cooked..
To Make The Slaw
Thinly slice the , , and and add to a large mixing bowl. Julienne the and add it to the bowl, mixing well.
In a large mixing bowl, add all coleslaw ingredients. Fold and toss the dressing though to coat the salad, ready to serve.
Make the dressing in a small bowl by whisking the , , , , , and together. Drizzle over the salad and mix well.
Serve the schnitzels with slaw and wedges of .
Songkran Fa-A-Loon's tips
Feel free to crumb the schnitzel ahead of time and fry when you're ready to eat.
You can also keep the schnitzel warm in the oven while you're making the salad.
