Panko Crumbed Chicken Schnitzel with a Healthy Coleslaw
Famous in Germany and much-loved in Australia, everyone will love your homemade schnitzel. Schnitzel means "cutlet" in German and is generally known as a piece of thinly pounded meat dipped in egg, breaded and then fried, so simple yet so delicious. Don’t forget to read all the steps before cooking; you’ll thank us after. Note: You need an egg from your pantry for this recipe.
Ingredients
- 2 of Chicken Breast
- 1 of Carrot
- 1⁄4 of Red Cabbage
- 1 of Green Apple
- 1 Stalk of Celery
- 1 of Spring Onion
- 2 Tsp of Dijon Mustard
- 1 1⁄4 Cups of Panko Bread Crumbs
- 1⁄2 Cup of Plain Flour
- 1⁄4 Cup of Greek Yoghurt
- 1 of Egg (pantry)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Wash the fresh produce. Thinly slice the red cabbage. Grate the carrot and apple. Thinly slice celery and spring onion. Pat the chicken dry with paper towel.
Halve Chicken:
Place the chicken on a clean work bench. Hold a sharp knife along the side of the chicken. Using a sawing motion, slice through each chicken breast.
Bread Chicken:
Whisk egg and mustard in a bowl. Spread breadcrumbs on a large plate and flour on a separate large plate, season with salt and pepper. Add chicken to flour, turn to coat. Shake off excess. Add to egg mixture, turn to coat. Allow excess to drip off. Add to panko bread crumbs, turn to coat completely, pressing to adhere. Shake off excess.
Cook Schnitzel:
Heat olive oil in a large pan over medium heat. When oil is shimmering, add chicken and cook until crust is browned and chicken is cooked through. Cook in batches if required. Transfer to a paper towel-lined plate to drain.
Make Slaw:
To make the slaw, in a medium bowl, combine red cabbage, celery, carrot, apple, and spring onion. Stir through yoghurt. Season with salt and pepper to taste.
You Plate It:
Divide chicken and slaw evenly between plates. Enjoy!
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