Chicken Schnitzel with Coleslaw Recipe

Making the Chicken Schnitzel with Coleslaw

1. Preheat oven to 200c.
2. Line a large baking tray with foil and place a wire rack over tray.
3. Place panko breadcrumbs into a large bowl.
4. Place skim milk and egg into a seperate bowl and whisk to combine.
5. Place plain flour into a third bowl and season with pepper.
6. Coat a chicken breast schnitzel in flour and shake off any excess. Coat in egg mixture and finally coat in a layer of breadcrumbs. Repeat with the remaining chicken breast schnitzels.
7. Place schnitzels in a single layer on prepared rack and spray with oil.
8. Bake for 6-8 minutes or until golden. Turn schnitzels, spray with a little more oil and return to the oven for a further 5 minutes until cooked through.

1. Place cabbage, carrot and celery into a large mixing bowl. Gently toss to combine.
2. Make the coleslaw dressing, place the buttermilk, mayonnaise and wholegrain mustard into a small bowl. Whisk until well combined.
3. Add dressing to coleslaw and gently toss to combine.
4. Serve coleslaw with schnitzel and lemon wedges.

Tagged in Dinner Recipes In the following cuisines Australian Recipes Published on Posted on February 24, 2018February 2, 2021 Add Comment