Chicken schnitzel is quite simple to make at home and doesn’t need to be fried, loaded with fat or of a massive portion. I find that the homemade version is much nicer than any pre-made schnitzel that you can buy, and it literally takes about 15 minutes to go from chicken breast to delicious crumbed, cooked schnitzels.
Whenever I make this, I will cut the kids schnitzels into bite size pieces and tell them it’s chicken nuggets, they love it! Especially when served with homemade chips. Sometimes, I will even crumb more chicken than we need and freeze the extra (before cooking) into bite size pieces for the kids, so I can pull it out if we are having an ‘adult meal’ (steak or something of the like) and the kids are rapt with it.
I think that the combo of chicken schnitzel with coleslaw is one of the best. The fresh, flavoursome nature of the coleslaw compliments the crumbed chicken so well. The slaw can be made in advance and dressed just prior to eating. Similarly, the chicken can be tenderised, crumbed and refrigerated until needed, making this a great meal if you are short on time. Sub out the potato chips for a jacket potato in the microwave and you can literally have dinner on the table within 15 minutes of getting home, or less!
I used Krummies multigrain breadcrumbs for this recipe, but you can just as easily make your own using old bread. I like to cook the chicken in a combination of butter and oil so that I get the flavour of butter but also some of the goodness of the olive oil.
- 400g chicken breast, tenderised
- 3/4 cup of multigrain breadcrumbs
- 1/4 cup flat leaf parsley, finely chopped
- Zest of 1/2 lemon, finely grated
- 1 egg, beaten
- 2 tbs plain flour
- 4 medium sized potatoes
- 1 sprig of rosemary, roughly chopped
- 1 tbs butter
- 2 tbs olive oil
- Salt and pepper
- 1/4 small red cabbage, grated
- 1/2 carrot, grated
- 1 small red apple, peeled and grated
- 1/4 red onion, finely chopped
- 1/4 cup parmesan cheese, finely grated
- Zest of 1/2 lemon
- 2/3 cup flat leaf parsley, roughly chopped
- 1 small clove garlic, crushed
- 3 tbs natural yoghurt
- 1 tbs apple cider vinegar
- Juice of 1/2 a lemon
- Preheat oven to 200°C and line baking tray with baking paper.
- Cut potatoes into chips, leaving the skin on. Place into a plastic bag, add 1 tbs of olive oil, salt, pepper and rosemary. Shake to coat. Place onto baking tray. Cook for 40 minutes or until golden.
- To make the coleslaw, combine cabbage, carrot, apple, onion, cheese, parsley and zest in a medium bowl and mix gently.
- To make the dressing, in a small bowl, mix the yoghurt, vinegar, garlic and lemon juice together. Add to the coleslaw mix and combine gently. This is best done with your hands, but if you wish to keep them clean, use a large spoon.
- To tenderise the chicken, carefully ‘beat’ it with a kitchen mallet, in order to thin the chicken out. Be careful not to break the chicken. Cut into four pieces.
- To crumb the chicken, mix the breadcrumbs, parsley and zest into a small bowl and mix. Pour this mixture onto a large plate. Place flour on another plate, and the egg into a bowl.
- Coat the chicken in flour, followed by egg, then finally breadcrumb mix. Repeat with all chicken pieces.
- Heat a frypan over medium heat and add butter and 1 tbs olive oil. Place the chicken in the pan and cook for 3-4 minutes. Flip the chicken over and if needed add a touch more oil and cook for a further 3-4 minutes.
- Serve with chips, coleslaw and lemon wedges.