Chicken schnitzel with coleslaw

Summary

Indulge in the mouth-watering treat of Chicken schnitzel with coleslaw. This classic dish boasts crispy chicken coupled with tangy, creamy coleslaw, offering a burst of flavor with every bite. Perfect for weeknight dinners or special occasions, this recipe guarantees satisfaction while prioritizing your health. Read on to master the art of making this delectable dish!

Ingredients

Chicken Schnitzel:

  • 2 chicken breasts, boneless and skinless (about 400g [14 oz])
  • 1 cup all-purpose flour (240ml)
  • 2 large eggs, beaten
  • 2 cups breadcrumbs (480ml)
  • Salt and pepper to taste
  • Vegetable oil for frying

Coleslaw:

  • 3 cups shredded green cabbage (720ml)
  • 1 carrot, grated
  • 1/4 cup mayonnaise (60ml)
  • 2 tbsp apple cider vinegar (30ml)
  • 1 tsp sugar (5ml)
  • Salt and pepper to taste

Time: Preparation: 20 minutes | Cooking: 20 minutes

Serves 2

Nutritional Facts (per serving):

  • Calories: 625
  • Protein: 32g
  • Fat: 31g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Sugars: 5g

Instructions

  1. Start by prepping your chicken breasts. Lay each chicken piece between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness, roughly 1/2 inch thick.
  2. In three separate bowls, place flour, beaten eggs, and breadcrumbs respectively.
  3. Season the flour with a pinch of salt and pepper.
  4. Dip each chicken breast first into the flour, ensuring it’s fully coated.
  5. Next, immerse the flour-coated chicken into the beaten eggs.
  6. Lastly, cover the chicken with breadcrumbs, pressing gently to ensure a good coat.
  7. In a large skillet or frying pan, heat the vegetable oil over medium heat.
  8. Once the oil is hot, add the breaded chicken. Cook for 5-7 minutes on each side, or until golden brown and cooked through.
  9. Transfer the cooked chicken schnitzels onto a plate lined with paper towels to drain any excess oil.
  10. For the coleslaw: In a large mixing bowl, combine the shredded cabbage and grated carrot.
  11. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Adjust seasoning if necessary.
  12. Pour the dressing over the cabbage and carrot mixture. Toss well to ensure all ingredients are well-coated.

Tips

  1. For an extra crispy schnitzel, you can double bread: after the first breadcrumb coat, dip back into the egg and then breadcrumbs again.
  2. Use a thermometer to check the chicken’s internal temperature; it should read 165°F (73.8°C) when done.
  3. If breadcrumbs burn quickly, lower the heat.
  4. For a healthier twist, you can bake the schnitzels instead of frying. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes or until golden brown.

Serving Suggestions

  • Serve your Chicken schnitzel hot, paired with a generous helping of coleslaw on the side.
  • Consider adding a slice of lemon to squeeze over the schnitzel for a zesty kick.
  • A side of mashed potatoes or roasted veggies will complement the Chicken schnitzel with coleslaw perfectly, making your meal wholesome and filling.

At AH7, we understand the essence of good food that’s also great for your health. Dive into this Chicken schnitzel with coleslaw recipe and relish a dish that’s not only tempting but also ticks the right nutrition boxes. Enjoy your meal!

Chicken schnitzel with coleslaw

Indulge in the mouth-watering treat of Chicken schnitzel with coleslaw. This classic dish boasts crispy chicken coupled with tangy, creamy coleslaw, offering a burst of flavor with every bite. Perfect for weeknight dinners or special occasions, this recipe guarantees satisfaction while prioritizing your health. Read on to master the art of making this delectable dish!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Nutritions

Nutrition Facts
Chicken schnitzel with coleslaw
Amount per Serving
Calories
625
% Daily Value*
Fat
 
31
g
48
%
Carbohydrates
 
48
g
16
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

**Chicken Schnitzel:**

  • – 2 chicken breasts boneless and skinless (about 400g [14 oz])
  • – 1 cup all-purpose flour 240ml
  • – 2 large eggs beaten
  • – 2 cups breadcrumbs 480ml
  • – Salt and pepper to taste
  • – Vegetable oil for frying

**Coleslaw:**

  • – 3 cups shredded green cabbage 720ml
  • – 1 carrot grated
  • – 1/4 cup mayonnaise 60ml
  • – 2 tbsp apple cider vinegar 30ml
  • – 1 tsp sugar 5ml
  • – Salt and pepper to taste

Instructions

  • Start by prepping your chicken breasts. Lay each chicken piece between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness, roughly 1/2 inch thick.
  • In three separate bowls, place flour, beaten eggs, and breadcrumbs respectively.
  • Season the flour with a pinch of salt and pepper.
  • Dip each chicken breast first into the flour, ensuring it’s fully coated.
  • Next, immerse the flour-coated chicken into the beaten eggs.
  • Lastly, cover the chicken with breadcrumbs, pressing gently to ensure a good coat.
  • In a large skillet or frying pan, heat the vegetable oil over medium heat.
  • Once the oil is hot, add the breaded chicken. Cook for 5-7 minutes on each side, or until golden brown and cooked through.
  • Transfer the cooked chicken schnitzels onto a plate lined with paper towels to drain any excess oil.
  • For the coleslaw: In a large mixing bowl, combine the shredded cabbage and grated carrot.
  • In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Adjust seasoning if necessary.
  • Pour the dressing over the cabbage and carrot mixture. Toss well to ensure all ingredients are well-coated.

Notes

1. For an extra crispy schnitzel, you can double bread: after the first breadcrumb coat, dip back into the egg and then breadcrumbs again.
2. Use a thermometer to check the chicken’s internal temperature; it should read 165°F (73.8°C) when done.
3. If breadcrumbs burn quickly, lower the heat.
4. For a healthier twist, you can bake the schnitzels instead of frying. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes or until golden brown.

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