Chicken schnitzel with coleslaw
Nutrition Info.(per serve)
- 1 1/2 cups panko breadcrumbs (see note)
- 1/4 cup trim milk
- 1 egg
- 2/3 cup flour
- 4 x 125g chicken breast schnitzels
- oil spray
- 1/2 medium-sized head cabbage, trimmed, finely shredded
- 2 large carrots, peeled, coarsely grated
- 3 stalks celery, thinly sliced diagonally
- 1/3 cup buttermilk or low-fat plain yoghurt
- 2 tablespoons 97% fat-free mayonnaise
- 2 teaspoons wholegrain mustard
- lemon wedges, to serve
Total fat 13g
Saturated fat 2g
Dietary fibre 5g
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.
Hanu de Jong
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