Dinner

Chicken Schnitzel with Parmesan Crusted Coarse Coleslaw Recipe

ByJake Silas January 12, 2026January 12, 2026

Introduction

Chicken schnitzel is a crispy, golden delight that’s quick to make and perfect for a family meal. Paired with a refreshing homemade coleslaw, it offers a tasty balance of crunchy and creamy flavors everyone will enjoy.

The image shows a white cutting board on a white marbled surface, with a golden-brown breaded chicken cutlet on the right side, crisp and textured. To the left, three triangular pieces of the cutlet are cut and laid out, showing a white cooked inside. A serrated knife with a wooden handle rests above the cut pieces. Below the cutting board, there is a white bowl filled with a colorful salad made of shredded green cabbage, orange carrots, and green herbs, with a spoon inside. A small amount of salad is also placed beside the cutlet on the cutting board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small chicken breasts
3 tbsp grated Parmesan
100g flour
1 large egg, beaten
75g dried breadcrumbs (we used panko)
75ml vegetable oil
300g white cabbage, shredded
1 large carrot, peeled and grated
6 spring onions, sliced diagonally
1 red-skinned apple, grated
150g pot natural yogurt
Juice of ½ lemon
2 tsp English mustard

Instructions

Step 1: In a large bowl, combine the shredded cabbage, grated carrot, sliced spring onions, grated apple, natural yogurt, lemon juice, and English mustard. Season lightly and mix well, then set aside to develop the flavors.
Step 2: Place a layer of cling film on your work surface and arrange the chicken breasts on top. Cover with another cling film sheet and carefully bash the chicken with a rolling pin until it is 2-3mm thick.
Step 3: Sprinkle the flour on a plate and season it lightly. On a separate plate, beat the egg. Coat each chicken breast first in the flour, then dip into the beaten egg.
Step 4: In a shallow bowl, mix the dried breadcrumbs with the grated Parmesan. Toss each chicken piece in this mixture until fully coated. If not cooking immediately, place the coated chicken on a plate and chill in the fridge.
Step 5: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the chicken schnitzels two at a time, frying each side for 2-3 minutes until golden and cooked through.
Step 6: Remove the cooked schnitzels and drain on kitchen paper. Keep them warm in a low oven if cooking in batches. Serve hot alongside the fresh coleslaw.

Tips & Variations

For extra crispy schnitzels, use panko breadcrumbs instead of regular ones.
Try adding a pinch of smoked paprika to the breadcrumb mixture for a subtle smoky flavor.
Replace the natural yogurt in the coleslaw with mayonnaise for a richer texture.

Storage

Store any leftover schnitzels in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or air fryer to keep them crispy. The coleslaw can also be kept refrigerated for up to 2 days but is best eaten fresh.