CHICKEN SCHNITZEL

With a garlic, lemon & parsley breadcrumb. Serve simply with the coleslaw, as part of a sandwich, wrap, or pasta.

PREP 10m

COOK 10m

TOTAL 20m

SERVES 2

Ingredients:

  • 2 boneless, skinless chicken breasts

  • Vegetable oil, for cooking

  • Lemon wedges, for serving (optional)

  • Egg Wash- 2 eggs, whisked

Flour Mixture-

  • 120g plain flour

  • 1 tsp Garlic powder

  • 1 tsp sweet paprika

  • 1 tsp dried parsley

  • Pinch salt & pepper

Egg Wash-

  • 2 eggs, whisked

Panko Breadcrumbs-

  • 60g Panko Breadcrumbs

  • 6 tbsp fresh chopped parsley

  • 1 lemon zest

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp pepper

Coleslaw-

  • 1/8th red cabbage, shredded

  • 1/8th white cabbage, shredded

  • 1 large carrot, grated

  • 1/2 red onion, sliced

  • 4-5 tbsp mayonnaise

  • 1 tbsp sriracha, optional but recommended

  • 1 tsp cider vinegar

  • 1 tbsp fresh chopped parsley

  • Pinch salt & pepper

Instructions:

  1. Butterfly your chicken breasts then batter out under baking parchment to around 1cm thickness each.
    Grabbing 3 plates, make your breading station with the flour, egg and Panko lists above, mixing the flour with everything in the flour list above and the same with the panko.
    Whisk the eggs then coat your chicken firstly in the flour, then eggs and then panko breadcrumbs.

  2. Heat your oil until hot and slightly shimmery onto then gently lay your schnitzel in the hot oil, frying for around 3 minutes per side until golden and crispy.

  3. Whilst frying, make your coleslaw shredding your cabbages, red onion and grating your carrot and mixing thoroughly with the mayo, cider vinegar, sriracha, seasonings and parsley.

  4. Serve with a lemon wedge and enjoy on its own, on a sandwich or as part of a bank holiday platter.

    Air fryer- you can easier cook these in the air fryer, check your book for cooking times but ensure you spray them with oil before hand.
    Again, you can cook these in the oven at 200°c for 10 minutes per side.

Serve & enjoy!