How To Make Chicken Schnitzel with Coleslaw
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Vegetable oil for frying
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
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Preheat the oven to 200°C (400°F).
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Place the chicken breasts in a large resealable plastic bag and pound them with a meat mallet until about 1/2 inch thick.
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In three separate bowls, place flour, beaten eggs, and breadcrumbs.
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Season the flour with salt, black pepper, and paprika.
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Coat each chicken breast in flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
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Heat vegetable oil in a large skillet over medium-high heat.
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Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
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Transfer the chicken to a baking sheet and place in the oven to keep warm.
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In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix well to coat the vegetables.
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Serve the crispy chicken schnitzel with a side of coleslaw.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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