Description
Crispy chicken schnitzel served with a fresh and tangy homemade coleslaw, perfect for a quick and delicious meal that both kids and adults will enjoy.
Ingredients
Scale
Chicken Schnitzel
- 4 small chicken breasts
- 3 tbsp grated Parmesan
- 100g flour
- 1 large egg, beaten
- 75g dried breadcrumbs (panko preferred)
- 75ml vegetable oil
Coleslaw
- 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
- Prepare the coleslaw: In a large bowl, mix together the shredded cabbage, grated carrot, sliced spring onions, grated apple, natural yogurt, lemon juice, and English mustard. Season lightly with salt and pepper, then set aside to allow the flavors to meld.
- Pound the chicken: Lay a layer of cling film on your work surface and arrange the chicken breasts on top. Cover with another piece of cling film. Using a rolling pin, gently bash the chicken until it is evenly flattened to 2-3mm thickness.
- Coat the chicken: Season the flour lightly with salt and pepper and place it on a plate. Place the beaten egg on another plate. Dip each chicken breast first in the flour to coat, then into the egg wash.
- Bread the chicken: In a shallow bowl, mix the breadcrumbs with the grated Parmesan. Toss each floured and egg-coated chicken breast in the breadcrumb mixture, ensuring it is thoroughly coated. Place the coated chicken on a plate and refrigerate if not cooking immediately.
- Cook the schnitzel: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the schnitzels two at a time, frying for 2-3 minutes on each side until they are golden brown and cooked through. Transfer to kitchen paper to drain excess oil. Keep cooked schnitzels warm in a low oven while you finish cooking the rest.
- Serve: Plate the crispy schnitzels alongside the fresh coleslaw and enjoy immediately.
Notes
- For extra crispiness, use panko breadcrumbs rather than regular dried breadcrumbs.
- Flattening the chicken breasts ensures even cooking and tender texture.
- Keep cooked schnitzels warm in a low oven (around 100°C/210°F) while frying the remaining pieces.
- The coleslaw can be made in advance and refrigerated for up to a day to deepen the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: European
Keywords: chicken schnitzel, coleslaw, crispy chicken, homemade coleslaw, family dinner
